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THE  /Cookery 

V — — ' 

5LUE   5OOK  > 


httD://www.archive.ora/detai 


Prepared  by  Ladies  of  the  . 
Society  for  Christian  Work- 
First  Unitarian  Church  .  . 
San  Francisco    C^l      .     .     . 


LIBRARY    I 


UNIVERSITY  OF 
yCAUfORNIA 


') 


AGRICUITUPF 


L.U,i,\,LLUUJLAJ^LLU:Oiaa 


CHARLES   B.  TURRILL  COLLECTION 


THE^ 


Cookery  Blue  Book 


PREPARED  BY  THE 


Society  for  Christian  Work 


FIRST  UNITARIAN  CHURCH,  SAN  FRANCISCO,  CAL. 


Tried  and  True" 


SAN  FRANCISCO 

C.  A.  MuRDOCK  &  Co.,  Printers 

1891 


AGRICULTU:!? 
Cat  for  Agric.  LibrarjJ 

Sar-4 


The  capon  burns,  the  pig  falls  from  the  spit  ; 

The  clock  hath  struck  twelve  upon  the  bell; 

My  mistress  made  it  one  upon  my  cheek — 

She  is  so  hot,  because  the  meat  is  cold; 

Methinks  your  man,  like  mine,  should  be  your  clock, 

A7id  strike  you  home  ivithout  a  messenger. 

My  charge  was  but  to  fetch  you  from  the  mart 

Home  to  your  house,  the  Phoenix,  sir,  to  dinner — 

My  mistress  and  her  sister  wait  for  you. 

— Comedy  of  Errors. 


A-GRICULTURF 
GIFT 


^^27 


THE 


COOKERY  BLUE  BOOK 


SOUPS. 


Bouillon  Soup. 

4  pounds  of  round  of  beef  cut  into  dice  pieces.  Trim 
off  all  fatty  skin.  4  quarts  water ;  1  teaspoonful  celery 
seed ;  4  large  onions ;  6  large  carrots ;  bunch  of  pars- 
ley ;  6  blades  of  mace ;  16  whole  cloves,  salt  and  pepper 
to  taste. 

Pour  on  the  water,  and  let  it  simmer  six  hours, 
skimming  carefully,  for  if  any  grease  is  allowed  to  go 
back  into  the  soup  it  is  impossible  to  make  it  clear. 
Scrape  the  carrots,  stick  4  whole  cloves  into  each 
onion,  and  put  them  in  the  soup ;  then  add  the  cel- 
ery seed,  parsley,  mace,  pepper  and  salt.  Let  this 
boil  till  the  vegetables  are  tender,  then  strain  through 
a  cloth,  pouring  the  soup  through  first,  then  putting 
the  meat  in  it  to  drain,  never  squeezing  or  pressingit. 

If  you  wish  to  color  it,  you  can  put  in  a  dessert- 
spoon of  burnt  sugar.  It  can  be  nicely  flavored  by 
adding  some  walnut  catsup,  together  with  mushroom 
and  a  very  little  Worcestershire. 


081 


THE   COOKERY    BLUE    BOOK. 


Beef  Soup. 

Boil  trimmings  of  roast  beef  and  beef-steak  bones 
for  three  hours.  Cool  and  skim  off  fat;  add  half 
a  salt  spoon  of  pepper,  2  teaspoonfuls  of  salt,  3 
potatoes,  pared  and  cut  up,  J  a  carrot,  J  an  onion, 
3  gumbo  pods,  half  a  bay  leaf  and  a  little  chopped 
parsley.  Add  a  few  drops  of  caramel  and  serve  hot. 
Strain,  if  preferred  thin. 

Tomato  Soup  without  Stock. 

1  dozen  tomatoes  cut  up  and  enough  water  to  cover 
them;  a  salt  spoon  of  mustard,  salt  and  2  dozen 
cloves.  Stew  thoroughly  and  strain.  Rub  together 
2  heaping  tablespoons  of  flour  and  a  piece  of  butter 
the  size  of  an  egg.  Put  this  in  the  strained  liquor  and 
boil.     This  makes  soup  for  six  persons. 

Milk  Tomato  Soup. 

Boil  1  can  of  tomatoes  very  soft  in  1  quart  of 
water ;  strain,  and  add  1  pint  of  milk,  1  teaspoonful 
of  soda,  small  piece  of  butter,  a  shake  of  mace,  and 
salt  to  taste.  Let  it  scald,  not  boil,  and  add  2  rolled 
crackers. 

Bisque    Soup. 

2  large  onions  sliced,  1  can  tomatoes.  Boil  together 
half  an  hour  or  longer,  then  put  through  colander  and 
add  1  quart  beef  stock,  salt  and  pepper.  Let  this 
boil  together  a  few  moments.  Whip  1  cup  cream 
with  the  yolks  of  4  eggs  and  1  tablespoon  of  corn 
starch  or  flour ;  add  this  to  the  stock,  boil  up,  and 
serve  at  once. 


SOUPS. 


Mock    Bisque    Soup. 

1  quart  tomatoes,  3  pints  milk,  1  large  tablespoonful 
flour,  butter  size  of  an  egg,  pepper  and  salt  to  taste, 
a  scant  teaspoonful  of  soda.  Put  the  tomato  on  to  stew 
and  the  milk  in  a  double  kettle  to  boil,  reserving  half 
a  cup  to  mix  with  flour.  Mix  the  flour  smoothly  with 
the  cold  milk  and  cook  ten  minutes. 

To  the  tomato  add  the  soda,  stir  well,  and  rub 
through  a  strainer  that  is  fine  enough  to  keep  back  the 
seeds.  Add  butter,  salt  and  pepper  to  the  milk  and 
then  the  tomato.     Serve  immediately. 

Bean    Soup. 

1  coffee  cup  of  brown  beans  soaked  over  night ;  boil 
in  a  gallon  of  water  with  a  piece  of  salt  pork  3  inches 
square  (a  little  beef  is  good,  also)  several  hours,  until 
beans  are  soft ;  strain,  and  add  a  small  bit  of  butter, 
the  juice  of  1  lemon  and  a  small  cup  of  sherry  wine. 

Black  Bean   Soup. 

1  pint  of  beans  soaked  over  night;  2  quarts  water 
and  boil  five  or  six  hours,  adding  water  as  it  boils 
away ;  when  soft,  strain  out  the  skins,  season  with  salt 
and  pepper  to  taste.  When  ready  for  the  table  add  a 
large  spoonful  of  sherry  wine,  2  boiled  eggs,  sliced,  and 
1  lemon,  sliced  very  thin.  Do  not  cook  it  any  after 
these  ingredients  are  added. 

Split  Pea  Soup. 

1  gallon  water,  1  quart  peas,  soaked  over  night; 
J  pound  salt  pork  cut  in  bits ;  1  pound  lean  beef  cut 
the  same.    Boil  slowly  two  hours,  or  until  the  water  is 


6  THE   COOKERY    BLUE   BOOK. 

reduced  one-half.  Pour  in  a  colander  and  press  the 
peas  through;  return  to  the  kettle  and  add  a  small 
amount  of  celery  chopped  fine.  Fry  three  or  four  slices 
of  bread  quite  brown  in  butter — cut  in  squares  when 
served. 

Grandmother  Sawtelle's  Pea  Soup. 

Soak  a  quart  of  dried  peas  over  night.  In  the  morn- 
ing put  them  on  to  boil  with  fragments  of  fresh  meat ; 
also  cloves,  allspice,  pepper  and  salt.  Let  boil  until  soft, 
then  strain  through  a  colander.  Have  some  pieces  of 
bread  or  crackers  inch  square,  and  put  them  into  the 
oven  to  dry  without  browning ;  a  pint  of  bread  to  a 
quart  of  peas.  Take  f  of  a  cup  of  melted  butter  and 
put  the  bread  in  it ;  stir  until  the  bread  and  butter 
are  well  mixed,  then  put  into  the  peas  and  it  is  done. 
If  the  peas  do  not  boil  easily  add  a  little  saleratus. 

Green  Pea  Soup. 

Boil  the  pods  first,  then  remove  and  boil  peas  in 
same  water  until  soft  enough  to  mash  easily.  Add  a 
quart  of  milk,  and  thickening  made  of  a  tablespoonful 
of  butter  and  1  of  flour.    Boil  a  few  minutes  and  serve. 

Celery  Soup  (for  six  persons). 

Boil  a  small  cup  of  rice  till  tender,  in  3  pints  of  milk 
(or  2  pints  of  milk  and  1  of  cream) ;  rub  through  a 
sieve,  add  1  quart  of  veal  stock,  salt,  cayenne  and  3 
heads  of  celery  grated  fine. 

Cream   of  Celery   Soup. 

4  teacups  of  chopped  celery,  1  quart  of  milk ;  boil 
celery  soft  (saving  water  it  is  boiled  in);  rub  celery 


SOTJPS. 


through  fine  sieve;  mix  celery  and  milk.  Take  1 
heaping  tablespoonful  of  flour,  1  even  tablespoonful 
of  butter,  1  scant  teaspoonful  of  salt.  If  desired,  can 
boil  celery  in  the  morning,  then  about  half  an  hour 
before  dinner  take  milk,  flour,  butter,  salt  and  celery 
and  boil  together,  stirring  constantly  so  it  will  cook 
evenly.  When  the  consistency  of  cream,  it  is  ready 
for  use. 

Ox -tail  Soup. 

1  ox-tail,  2  pounds  lean  beef,  4  carrots,  3  onions  and 
thyme.  Cut  tail  into  pieces  and  fry  brown  in  butter. 
Slice  onions  and  2  carrots,  and  when  you  remove  the 
tail  from  the  pan  put  these  in  and  brown  also;  then 
tie  them  in  a  thin  cloth  with  the  thyme  and  put  in 
the  soup  pot.  Lay  the  tail  in  and  then  the  meat  cut 
into  small  pieces.  Grate  over  them  the  remaining 
2  carrots,  and  add  4  quarts  of  water,  with  salt  and 
pepper.  Boil  four  to  six  hours.  Strain  five  minutes 
before  serving  and  thicken  with  2  tablespoonfuls  of 
browned  flour.     Boil  ten  minutes  longer. 

Mushroom  Soup. 

1  pint  of  white  stock,  2  tablespoonfuls  butter,  J  tea- 
spoon of  pepper,  and  1  teaspoon  of  salt,  1  tablespoon- 
ful corn  starch,  1  pint  of  milk;  heat  milk.  Mix  butter 
and  corn  starch  to  cream,  and  add  hot  milk  and 
then  stock.  Boil  1  pound  of  mushrooms  until  soft,  and 
then  strain.  Have  them  ready  and  add  to  the  soup, 
letting  it  stand  to  thicken.  It  is  improved  by  a  little 
whipped  cream  added  before  serving. 


THE    COOKEEY    BLUE    BOOK. 


Soupe  a  rOgnon. 

Put  into  a  saucepan  butter  size  of  a  pigeon's  egg  • 
add  1  pint  of  soup  stock.  When  very  hot  add  3  onions, 
sliced  thin,  then  a  full  J  teacup  of  flour,  stirring  con- 
stantly that  it  may  not  burn.  Add  1  pint  boiling  water, 
pepper  and  salt,  and  let  boil  one  minute,  then  placing 
on  back  of  range  till  ready  to  serve,  when  add  1  quart 
of  boiling  milk  and  3  mashed  boiled  potatoes.  Grad- 
ually add  to  the  potatoes  a  little  of  the  soup  till  smooth 
and  thin  enough  to  put  into  the  soup  kettle.  Stir 
all  well,  then  strain.  Put  diamond-shaped  pieces  of 
toasted  bread  in  bottom  of  tureen  and  pour  soup 
over  it. 

Potato  Soup. 

Boil  and  mash  fine  4  large  mealy  potatoes ;  add  1 
egg,  a  piece  of  butter  size  of  an  egg,  a  teaspoonful  of 
salt,  1  teaspoonful  celery  salt.  Boil  1  pint  of  water 
and  1  pint  of  milk  together  and  pour  on  potatoes  boil- 
ing hot.     Stir  it  well,  strain  and  serve. 

Asparagus  (white)  Soup. 

Cut  off  the  hard,  green  stems  from  two  bunches  of 
asparagus  and  put  them  in  2  quarts  and  a  pint  of 
water,  with  2  pounds  of  veal  (the  knuckle  is  the  best). 
Boil  in  a* closely  covered  pot  three  hours,  till  the  meat 
is  in  rags  and  the  asparagus  dissolved.  Strain  the 
liquor  and  return  to  the  pot  with  the  remaining  half 
of  the  asparagus  heads.  Let  this  boil  for  twenty 
minutes  more  and  add,  before  taking  up,  f  of  a  tea- 
cup of  sweet  cream,  in  which  has  been  stirred  a 
dessertspoonful  of  corn  starch.     When  it  has  fairly 


SOUPS. 


boiled  up,  serve  with  small  squares  of  toast  in  the 
tureen.     Season  with  salt  and  pepper. 

Soup  a  la  Minute  (for  six  persons). 

Cut  4  ounces  of  fat  salt  pork  in  dice  and  set  it  on  the 
fire  in  a  saucepan ;  stir,  and  when  it  is  turning  rather 
brown,  add  1  onion  chopped,  and  |  a  medium-sized 
carrot  sliced.  When  they  are  partly  fried,  add  2 
pounds  of  lean  beef  cut  in  small  dice,  and  let  fry  five 
minutes.  Then  pour  in  it  about  3  pints  of  boiling 
water,  salt  and  pepper,  and  boil  gently  for  three- 
quarters  of  an  hour. 

Caramel,  for  Coloring  Soups. 

Melt  1  cup  white  sugar  in  a  saucepan  till  it  is  dark ; 
add  slowly  1  cup  cold  water,  stirring  briskly,  and  boil 
till  it  thickens.     Keep  in  large-mouthed  bottle. 


BREAKFAST   DISHES.  11 


BREAKFAST   DISHES. 


Baked  Omelet— No.  1. 

5  eggs,  J  cup  of  milk,  |  teaspoon  corn  starch,  pepper 
and  salt.  Beat  the  whites  and  yolks  of  the  eggs 
separately  and  very  stiff;  stir  lightly  together  and  add 
other  ingredients.  Bake  in  a  buttered  pudding-dish 
and  serve  immediately. 

Baked  Omelet— No.  2. 

J  cup  of  milk  boiled.  Stir  in  the  well-beaten  yolks 
of  6  eggs  till  thick.  Add  a  dessertspoon  of  butter  and 
salt  to  taste.  After  removing  from  the  fire,  add  whites 
of  6  eggs,  well-beaten.  Bake  ten  minutes  in  an  oven 
heated  as  for  cake. 

Bread  Omelet. 

Bread  crumbs  and  parsley '  rubbed  fine ;  a  little 
chopped  onion ;  3  eggs  beaten  lightly.  Add  a  cup  of 
milk,  pepper,  salt  and  a  little  nutmeg,  with  a  table- 
spoonful  of  butter.     Bake  in  a  moderate  oven. 

Baked    Eggs. 

Separate  the  whites  from  the  yolks  keeping  each 
yolk  separate.  Salt  the  whites,  while  beating  to  a 
stiff  froth,  then  spread  on  a  platter.  Place  the  yolks 
at  regular  distances  apart  in  cavities  made  in  the 
beaten  whites,  and  bake  in  a  moderate  oven  till  brown. 


12  THE  COOKERY  BLUE  BOOK. 

Eggs  (au  miron)  with  Asparagus. 

Cut  off  the  green  part  of  the  asparagus  the  size  of 
peas,  and  scald  in  hot  water  a  few  minutes,  then  put 
in  the  saucepan  with  a  little  butter,  small  bunch  of 
parsley  and  young  onions  tied  together  (so  that  it  can 
be  removed  before  breaking  the  eggs  on  the  asparagus). 
Add  a  little  flour,  water,  salt,  pepper  and  a  little 
sugar,  stewing  together  till  the  water  is  evaporated. 
Then  put  in  a  baking-dish  and  break  some  eggs  over 
the  top.  Put  a  little  salt,  pepper  and  nutmeg  over  the 
eggs  and  cook  in  the  oven,  but  not  long  enough  to  let 
the  eggs  get  hard.     Serve  immediatel3^ 

Corn  Omelet. 

Take  the  well-filled  ears  of  corn,  cut  the  kernels 
down  the  center,  b^ing  careful  not  to  loosen  them  from 
the  cob;  then  take  out  the  pulp  by  pressing  down- 
ward with  a  knife.  To  3  tablespoons  of  corn  pulp  add 
the  well-beaten  yolks  of  3  eggs  and  a  little  salt.  Beat 
the  whites  of  the  eggs  to  a  stiff  froth,  mix  with  the  corn, 
and  put  in  a  hot  pan  with  a  little  butter.  Cover,  and 
place  where  it  will  not  burn.  When  done,  fold  over 
and  serve  on  a  hot  dish. 

Bananas  (as  a  breakfast  dish). 
Slice  bananas  lengthwise;  put  them  in  a  buttered 
pan  and  brown  in  oven ;  or  they  can  be  dipped  in  but- 
ter and  fried;  or  sliced  and  served  cold  with  cream. 

Baked   Peppers. 

Cut  off  tops ;  take  the  seeds  out  and  fill  with  sausage 
meat.    Bake  fortv  minutes. 


BREAKFAST    DISHES.  13 

Baked  Beans. 

Soak  1  quart  of  pea  beans  over  night  in  cold  water. 
In  morning  drain  and  place  in  earthen  bean-pot  with 
1  teaspoon  salt,  J  of  pepper,  2  of  sugar,  1  pound  fat 
pork,  scored ;  fill  the  pot  with  warm  water  and  bake  in 
a  moderate  oven  all  day,  as  water  evaporates  adding 
sufficient  to  keep  them  moist.  They  cannot  be  baked 
too  long. 

Fish-balls. 

1  cup  of  raw  salt  fish;  1  pint  of  potatoes; 
1  teaspoonful  butter;  1  egg  well  beaten;  a  little 
pepper.  Wash  and  pick  the  fish  in  small  pieces  free 
from  bones.  Pare  the  potatoes  and  cut  in  small 
pieces.  Put  both  together  in  a  stew-pan  and  cover 
with  boiling  water,  and  boil  until  the  potatoes  are 
soft.  Drain  off  the  water,  mash  and  beat  till  very  light. 
When  a  little  cool,  add  the  egg  and  fry  in  very  hot 
lard. 

Potatoes  with  Cheese. 

The  potatoes  are  boiled  and  cut  in  small  pieces, 
covered  with  milk  or  cream.  Put  bread  crumbs  and 
cheese  over  the  top.     Add  butter  and  bake  till  brown. 

Vermicelli  (as  a  breakfast  dish). 

To  3  pints  of  bubbling,  salted  water,  add  1  pint  of 
the  best  vermicelli ;  boil  briskly  ten  minutes,  drain  off 
all  the  water  and  serve  hot  with  butter  and  cream. 


FISH.  15 


FISH 


Fish  a  la  Creme. 

3  pounds  of  sturgeon  or  any  solid  white  fish 
boiled  until  tender.  Remove  bone,  mince  fine,  and 
season  with  salt,  pepper,  wine  and  lemon  juice. 
1  quart  milk,  boiled  with  two  good-sized  onions 
until  they  are  in  shreds.  Rub  to  a  cream  J 
pound  butter  and  two  large  tablespoonfuls  of  flour. 
Strain  the  boiling  milk  with  this  and  return  to  the 
stew-pan  and  boil  again,  taking  care  to  stir  to  prevent 
lumps  and  burning.  Grate  the  rind  of  one  lemon, 
with  juice  and  one  tumbler  of  wine  and  mix  thor- 
oughly through  the  fish.  Take  one  loaf  of  bread, 
removing  all  crust,  and  pass  through  the  colander. 
Have  dish  very  hot,  putting  fish  and  crumbs  in  layers, 
bringing  crumbs  on  top.  Place  in  hot  oven  for  a  few 
minutes.     A  nice  lunch  dish. 

A  Norwegian  Fish  Dish. 

Take  a  fresh  codfish  weighing  about  4  pounds; 
<io  not  wash  it,  but  wipe  with  a  soft  cloth 
wrung  out  in  cold  water.  Scrape  all  the  flesh  from 
skin  and  bone;  and  put  the  head,  bones  and 
skin  on  to  boil,  and  when  thoroughly  cooked,  strain. 
Take  equal  parts  of  scraped  fish  and  chopped  suet,  one 
tablespoon  of  salt  and  pound  to  a  paste.     Add  2  eggs, 


16  THE  COOKERY  BLUE  BOOK. 

2  tablespoonfuls  of  flour,  a  little  mace  and  ginger. 
Boil  some  cream,  and  when  cold,  gradually  add 
enough  to  make  a  soft  batter.  Try  a  little  of  this  in 
the  boiling  stock  to  see  if  the  consistency  is  right. 
Then  put  in  a  buttered,  breaded  mould  and  cook  two 
hours.  If  some  of  the  batter  is  left,  form  in  balls  and 
cook  in  the  fish  stock  and  serve  as  soup. 

Finnan  baddies  (from  Delmonico's). 

J  pound  of  fish  picked  up  and  braized  in  butter  and 
cooked  in  the  following  sauce:  1  cup  of  cream  over 
hard  boiled  egg  cut  in  squares;  the  yolk  of  1  raw  egg  - 
a  tablespoonful  of  Edan  cheese,  a  little  flour  to 
thicken;  a  little  pepper  and  Worcestershire  sauce. 
Serve  on  toast. 

Stuffed    Smelt. 

Ingredients  of  stuffing :  J  cup  of  melted  butter ; 
1  cup  of  bread  crumbs,  1  teaspoonful  of  chopped 
onion ;  J  spoon  of  salt ;  J  spoon  of  pepper  and  a  few 
herbs.  Bone  the  smelt,  stuff  and  sew  up.  Roll  in 
melted  butter  and  fine  bread  crumbs.  Bake  about 
fifteen   minutes. 

Sauce. — J  cup  butter  worked  to  a  cream ;  yolks  of  3 
eggs  beaten  in  one  by  one;  juice  of  J  a  lemon;  J  tea- 
spoonful  salt,  i  teaspoon  pepper  and  J  cup  boiling 
water.  Beat  and  put  on  stove  in  a  saucepan  of  boiling 
water  to  thicken. 


FISH.  17 

Brown  Fish  Chowder. 

1  onion  fried  in  butter.  Cut  any  white  fish  in  small 
pieces  and  fry  in  this  after  first  rolling  the  fish  in 
flour.  Take  the  fish  out  and  lay  on  brown  paper. 
Put  into  a  saucepan  2  tablespoonfuls  dry  flour  and 
stir  until  it  is  brown;  then  gradually  stir  in  a  quart 
of  water.  When  this  has  boiled,  add  the  fish  and 
seasoning. 


'S^^, 


ENTREES.  19 


ENTREES 


Chicken  Terrapin  —  No.  1. 

Chop  the  meat  of  a  cold  chicken  and  1  parboiled 
sweet-bread  quite  fine.     Make  a   cream  sauce,  with 

1  cup  of  sweet  cream,  a  quarter  of  a  cup  of  butter  and 

2  tablespoonfuls  of  flour.  Put  in  the  chicken  and 
sweet-breads.  Keep  it  hot  in  a  double  boiler  and 
just  before  serving  add  the  yolks  of  2  eggs  and  a  wine- 
glass of  sherry  wine. 

Chicken   Terrapin  No.  2. 

Cut  a  cold  boiled  chicken  in  small  squares,  removing 
all  the  skin.  Put  into  a  skillet  with  J  pint  of  cream 
and  J  pound  of  butter,  rolled  in  1  tablespoonful  of 
flour,  seasoned  with  salt  and  red  pepper.     Have  ready 

3  hard  boiled  eggs  chopped  fine.  When  the  chicken 
has  reached  a  boil,  stir  in  a  large  glass  of  sherry  with 
the  egg,  and  serve  hot. 

Chicken  Terrapin — No.  3. 

Boil  chicken  in  salted  water.  1  quart  of  cold  cooked 
chicken  cut  into  dice  cooked  livers  of  1  or  2  chickens ; 
3  hard-boiled  eggs  yolks  of  2  raw  eggs;  1  cup  of 
chicken  stock ;  1  cup  cream ;  slight  grating  of  nutmeg; 
J  teaspoon  pepper ;  1  level  teaspoon  salt ;  4  tablespoons 
sherry;  3  tablespoons  butter;  2  tablespoons  flour;  1 
teaspoon  lemon  juice.    Chop  hard-boiled  eggs  and  add 


20  THE  COOKERY  BLUE  BOOK. 

to  chicken;  sprinkle  with  salt,  pepper  and  nutmeg. 
Add  flour  to  melted  butter  and  stock  and  stir  for  three 
minutes.  Add  cream  after  reserving  4  tablespoonfuls. 
Stir  one  minute.  Add  chicken  mixture  and  let  it 
simmer  for  ten  minutes.  Beat  yolks  well  and  add 
cream;  pour  into  mixture  and  stir  one  minute. 
Remove  from  fire,  and  add  wine  and  lemon  juice. 

Chicken    for  Lunch 

Cut  up  2  chickens;  fry  each  piece  quickly  in  bacon 
fat  to  a  nice  brown  (not  cooking  them).  Then  stew 
them  slowly  wijih.  gumbo,  a  little  pork,  celery  and  J 
an  onion  till  tender.  Thicken  with  brown  flour  and 
dish,  garnishing  with  parsley  and  sliced  hard-boiled 

Pressed  Chicken  (a  nice  luncheon  dish). 

Boil  a  chicken,  in  as  little  water  as  possible,  till  the 
bones  slip  out  and  the  gristly  portions  are  soft.  Remove 
the  skin,  pick  the  meat  apart,  and  mix  the  dark  and 
white  meat.  Remove  the  fat,  and  season  the  liquor 
highly  with  salt  and  pepper ;  also  with  celery,  salt  and 
lemon  juice,  if  you  desire.  Boil  down  to  1  cup,  and  mix 
with  the  meat.  Butter  a  mould  and  decorate  the  bottom 
and  sides  with  slices  of  hard-boiled  eggs;  also  with 
thin  slices  of  tongue  or  ham  cut  in  fancy  shapes.  Pack 
the  meat  in  and  set  away  to  cool  with  a  weight  on  the 
meat.  When  ready  to  serve,  dip  mould  in  warm  water 
and  turn  out  carefully.  Garnish  with  parsley,  strips 
of  lettuce  or  celery  leaves  and  radishes  or  beets.  The 
eggs  and  tongue  can  be  dispensed  with  if  a  plain  dish 
is  desired. 


ENTREES.  .  21 


Beef   Loaf. 

3}  pounds  fine  chopped  beef;  |-  pound  pork; 
3  eggs;  1  large  spoonful  of  salt;  1  teaspoon  pep- 
per; J  teaspoon  nutmeg;  4  large  spoonfuls  milk;  10 
soda  crackers  rolled  fine,  saving  out  1  to  rub  on  the 
top.  Put  bits  of  butter  over  the  top.  Press  the  meat 
several  times  with  your  hand  to  make  into  a  thin  loaf. 
Bake  in  a  quick  oven  one  hour,  putting  water  in  pan. 
It  requires  no  basting. 

Beef  Roll. 

Lean  beef  chopped  fine;  J  cup  bread  crumbs;  a 
slice  of  onion  chopped ;  chopped  parsle}^ ;  the  yolk  of  1 
egg;  a  little  butter  and  lemon  juice.  Mix  all  thor- 
oughly. Form  in  an  oblong  loaf,  put  in  pan  and 
bake  half  hour  in  a  hot  oven,  basting  two  or  three 
times  with  melted  butter.   Served  with  a  brown  sauce. 

To  Fry.  Soft-shelled  Crabs. 

Use  them  only  when  very  fresh,  as  the  shells  harden 
after  twenty -four  hours.  Cut  the  ends  of  the  small 
legs  off;  take  off  the  gills  and  tucks;  wash  and  drain 
well  upon  a  cloth.  A  few  minutes  before  serving  dip 
them  one  after  another  in  2  eggs  beaten  as  for  an 
omelet;  then  in  crumbs  of  rolled  cracker  made  very 
fine  and  fry  them  in  very  hot  lard ;  not  too  many  at 
a  time.  Serve  hot,  with  a  garnish  of  parsley  and 
pieces  of  lemon. 

Deviled  Crab. 

Pick  the  meat  from  one  large  crab  and  chop  a 
little.     Add  2  green  peppers,  chopped  fine,  and  mix 


22  THE  COOKERY  BLUE  BOOK. 

with  cracker  crumbs.  Add  sufficient  soup  stock  to 
moisten  and  season  to  taste.  Clean  the  shell  and  put 
in  1  layer  of  the  ingredients.  Add  pieces  of  butter, 
then  another  layer,  and  so  on,  till  shell  is  full.  Then 
bake  fifteen  minutes,  and  serve. 

Crab  Creole  (for  four  persons). 

1  crab;  1  good-sized  onion;  J  can  of  tomatoes;  1 
Chili  pepper  or  pinch  of  cayenne;  butter  the  size  of  a 
walnut;  2  tablespoonfuls  of  water;  ^  cup  of  cream; 
salt  and  pepper,  and  1  tablespoonful  of  corn  starch. 
Shred  up  crab,  not  too  fine,  cut  up  onion  and  chili 
pepper  and  put  in  a  pan  with  the  2  tablespoonfuls  of 
water.  Boil  briskly  fifteen  minutes;  then  add  J  can  of 
tomatoes.  Boil  ten  minutes,  or  until  soft.  Strain,  put 
juice  back  on  fire.  Add  the  butter,  pepper  and  salt,  and 
thicken  with  1  tablespoonful  of  corn  starch.  Add  crab 
and  cream.    When  all  is  hot,  serve  with  toast. 

Canapie   Lorenzo. 

One-third  New  York  cheese,  one-third  dessicated 
soft-shell  crab,  one-sixth  green  peppers  chopped  very 
fine.  Make  in  pates  about  the  size  of  a  hand  and  bake 
brown. 

Crab    Cutlets. 

Pick  up  the  meat  of  2  crabs,  seasoning  with 
salt,  pepper,  a  pinch  of  mustard  and  a  good  table- 
spoon of  Worcestershire  sauce.  Put  in  a  saucepan 
a  piece  of  butter  twice  the  size  of  an  egg ;  when  melted 
stir  in  2  tablespoons  of  flour,  and  add  a  cup  of  rich 
cream,  stirring  constantly.  Mix  in  the  prepared  crab 
and  set  aside  to  cool.     Then  mould  into  cutlets,  which 


ENTREES.  23 


you  roll  in  egg  and  bread  crumbs.  Stick  the  claws  you 
have  saved  into  the  cutlets,  and  fry.  Serve  with  or 
without  parsley  and  slices  of  lime. 

Shrimp  Stew. 

Slice  3  onions  and  3  tomatoes,  and  fry  till  well  done. 
Rub  together  1  tablespoonful  flour  and  a  piece  of 
butter,  egg-size.  Add  red  pepper,  salt  and  1  cup  of 
cream.  Put  this  in  saucepan,  with  onions  and  1  pint  of 
shrimps.    Cook  ten  minutes,  and  serve  on  toast. 

Terrapin  Stew. 

Boil  according  to  size  thirty  or  forty  minutes, 
so  that  the  upper  shell  will  separate  from  the 
lower  easily.  Take  ''gall-bag"  from  liver,  which 
is  always  found  on  the  right  lobe.  Avoid  breaking, 
as  it  will  give  a  bitter  taste  and  spoil  the  dish.  Strip 
the  skin  from  the  claws,  cut  off  the  nails  and  skin  the 
head.  Throw  nothing  away  but  the  "gall-bag."  Cut 
all  into  small  pieces ;  stew  slowly  in  sherry  wine  closely 
covered,  with  a  goodly  supply  of  butter  and  red  pep- 
per, for  one  hour  and  a  half.  Salt  to  taste.  If  they 
have  no  eggs  in  them,  add  2  or  3  eggs,  hard-boiled, 
for  each  terrapin  and  the  juice  of  1  lemon,  skinning 
another  to  lay  on  top.  When  about  to  take  from  the 
fire,  thicken  with  a  little  flour.  Serve  on  hot  toast, 
well-buttered,  over  which  sprinkle  a  finely  chopped 

egg. 

Baked  Oysters  in  the  Shells. 

Take  50  small  Eastern  oysters  with  their  liquor 
and  a  piece  of  butter.  Drain  the  oysters  very  care- 
fully and  strain  the  liquor.   Thicken  with  an  ounce  of 


24  THE  COOKERY  BLUE  BOOK. 

butter  mixed  with  an  ounce  of  flour.  Stir,  and  boil 
five  minutes.  Finish  with  the  yolks  of  3  eggs.  Add  a 
little  salt,  some  white  and  red  pepper  and  grated  nut- 
meg. Boil  a  few  minutes  longer,  stirring  constantly. 
Then  remove  from  the  fire.  Add  the  oysters  and  juice 
of  a  lemon,  and  mix  well  with  the  sauce.  Have  ready 
some  large,  deep,  well-shaped  oyster-shells  slightly 
buttered ;  fill  tliese  with  the  prepared  oysters,  sprinkle 
rolled  cracker  crumbs  over;  put  a  piece  of  butter  on 
top  of  each;  arrange  in  a  pan;  brown  slightly  in  a 
pretty  hot  oven  (about  ten  minutes),  and  serve. 

Curried   Oysters. 

Strain  juice  of  oysters  and  cook  alone  till  edges 
curl.  Cook  1  tablespoonful  chopped  onion  and  1 
tablespoonful  butter  five  minutes.  Mix  1  tablespoon- 
ful curry  powder,  2  tablespoonsfuls  flour  and  stir  into 
butter.  Add  1  pint  sweet  milk  gradually,  stirring 
constantly  in  saucepan.  Mix  oysters  with  the  sauce. 
Pour  over  small  slices  of  hot  buttered  toast  and  serve 
immediately. 

Fancy  Roast  of  Oysters. 

Remove  oysters  from  liquor  and  have  them  free 
from  grit  or  shell.  Scald  1  pint  of  oyster  liquor,  and 
when  boiling  hot  put  in  the  oysters  and  let  them  cook 
two  or  three  minutes.  Strain  the  liquor  and  put  the 
oysters  on  pieces  of  toast.  Arrange  on  a  dish  and  set 
over  steam  to  keep  hot.  Blend  together  2  teaspoonfuls 
of  flour  and  |  cup  of  butter,  moistening  it  with  oyster 
liquor.  When  well  mixed,  put  into  the  hot 'liquor 
and  let  boil  a  few  minutes,  stirring  well.  Strain  over 
the  oysters,  and  serve  hot  with  lemons. 


ENTREES.  25 


Sweet-breads. 

Clean  and  parboil  the  sweet  breads;  cut  them  in 
slices  and  dip  in  melted  butter.  Roll  them  in  grated 
cheese;  dip  in  beaten  egg;  roll  in  bread  crumbs  and 
fry  in  hot  fat.     Serve  with  tomato  sauce. 

Veal  Loaf. 

3  pounds  of  veal  cutlets  and  a  small  piece  of  salt 
pork,  all  chopped  fine  together;  a  tea-cup  of  rolled 
crackers  moistened  a  very  little  w^ith  water;  salt, 
pepper  and  1  egg.  Add  summer  savory,  if  you  like. 
Put  in  a  bread-pan  and  bake  one  and  a-half  hours. 
Serve  in  slices  when  cold. 

Meat  Salad. 

Chop  fine  2  pounds  of  cold  corned  beef,  then  take 
I  of  a  cup  of  vinegar,  1  tablespoonful  of  sugar  and 

1  egg.     Beat  all  together,  pour  into  a  pan  and  let 
boil;  then  pour  into  a  dish  to  mould.  Serve  cold. 

Welsh  Rare-bit— No.   1. 

1  pound  of  fresh  cheese,  cut  in  small  pieces;  in 
chafing-dish  add  1  cup  of  milk  (or  cup  of  Bass'  ale), 
4  teaspoonfuls  butter,  4  small  teaspoons  of  mustard, 

2  of  salt  and  a  little  pepper.     Stir  it  well,  and  cook 
until  it  thickens  (not  curdle).     Serve  on  toast. 

Welsh  Rare-bit— No.  2. 

1  egg,  J  a  cup  of  milk;  1  cup  of  grated  cheese,  salt, 
cayenne  pepper  and  mustard  to  taste.  Heat  the  milk 
in  a  double  boiler;  melt  the  cheese.  Add  the  egg, 
and  pour  all  over  squares  of  toast. 


26  THE  COOKERY  BLUE  BOOK. 


Cheese  Sticks — No.   1. 

1  cup  of  grated  cheese;  1  cup  of  flour;  a  little 
cayenne  pepper;  butter  same  as  for  pastry.  Eoll 
thin ;  cut  in  narrow  strips,  and  bake  a  light  brown  in 
a  quick  oven.    j^Serve  with  salad.) 

Cheese  Sticks — No.  2. 

3  ounces  of  butter;  3  ounces  of  flour;  3  ounces  of 
moist,  rich  cheese.  Mix  together  and  mould  into  a 
paste.  Eoll  out  and  cut  into  strips  about  one-half 
inch  wide  and  five  long.  Bake  in  a  quick  oven.  A 
very  nice  relish. 


MEATS.  27 


MEATS 


Boiled  Ham. 

Put  a  ham  weighing  14  pounds  in  a  large  kettle 
and  half  cover  with  cold  water  and  cook  slowl.y. 
When  the  water  boils,  add  a  quart  of  sour  white 
wine  and  cook  about  five  hours,  or  until  tender. 
Put  the  ham  in  a  baking  pan  and  trim  off  the  under 
side  nicely,  and  take  off  the  skin.  Cover  an  inch 
thick  with  currant  jelly,  put  a  cup  of  sherry  in  the 
pan  and  put  into  a  pretty  hot  oven.  Let  the  fire  go 
down ;  baste  very  often  at  first,  that  the  wine  may 
penetrate  the  jelly,  and  bake  a  half  hour  or  more. 

Calf's-head  Stew. 

1  head,  2  bay  leaves,  1  teaspoonful  thyme,  6  quarts 
of  water,  2  large  carrots,  1  sweet  marjoram,  3  onions, 
1  handful  salt,  1  teaspoonful  pepper.  Simmer  4  hours, 
skimming  when  necessary.  Take  out  meat,  strain 
broth  and  cut  tongue  in  small  pieces.  2  large  tea- 
spoonfuls  of  butter  in  pan,  3  of  flour,  and  cook  until 
brown.  .Juice  of  1  lemon,  3  hard-boiled  eggs,  chopped, 
J  lemon,  sliced,  wine  and  red  pepper  to  taste.  When 
very  hot,  serve- 
Chops  and  Tomato  Sauce. 

Fry  some  pieces  of  pork  in  the  spider,  then  cut  up 
and  fry  a  few  onions.    Into  this  pour  some  peeled 


28  THE  COOKERY  BLUE  BOOK. 

and  cut-up  tomatoes  ;  stir  till  all  cooked  to  pieces  and 
then  strain.  Thicken  with  a  little  flour.  Broil  chops, 
place  on  a  hot  platter  and  pour  the  sauce  over  them. 
For  3  pounds  chops,  J  pound  pork,  about  3  onions, 
and  6  or  8  tomatoes  are  required.  A  few  cloves  and 
a  little  chili  pepper  are  considered  by  some  an  addition- 

Kidney  Stew. 

2  beef  kidneys  cut  in  small  pieces.  Pour  cold  water 
over,  and  as  it  boils  pour  off  and  repeat.  The  third 
time  let  it  simmer  slowly  for  two  hours.  Add  2 
onions,  chopped  fine,  and  cook  one  hour.  A  few 
minutes  before  serving  add  sherry  wine.  Thicken  with 
flour  and  serve  on  hot  toast.  This  may  be  varied  by 
adding  curry ;  both  are  excellent. 

Sheep's  Tongues. 

Boil  them  in  soup  stock  until  tender,  with  a 
seasoning  of  salt,  pepper  and  a  bouquet  of  herbs. 
(1  or  2  cloves,  1  or  2  small  onions,  1  bay  leaf,  sprig 
of  parsley,  some  whole  black  pepper  tied  in  a  little 
white  bag  and  removed  after  an  hour.)  When  done  add 
to  the  stock  some  browned  flour  and  butter,  tomato 
juice  to  taste,  and  a  little  lime  juice.  Garnish  with 
triangles  of  toast  around  the  dish. 

Spanish  Receipt  for  Cooking  Tongue.  ^ 

Soak  a  fresh  tongue  over  night.  In  the  morning  take 
the  skin  off  by  boiling  water.  Mix  together  1  large 
spoon  of  lard,  1  quart  raw  beans,  chopped  fine,  with  the 
lard,  2  or  3  onions,  chopped  not  very  fine,  and  a  little 
parsley.    Fry  all  together  for  a  little  while ;  then  add 


MEATS.  29 


to  this  1  cup  of  stock,  1  cup  of  wine,  a  head  of  garlic, 
pepper,  salt,  cinnamon,  and  3  laurel  leaves.  Then  put 
a  paper  over  top  of  saucepan  and  put  on  cover  very 
tight.  Cook  for  two  or  three  hours  over  a  slow  fire ; 
then  strain  the  same  through  a  colander.  Add  to  the 
strained  sauce  1  or  2  spoonfuls  of  brown  flour  to 
thicken.  Put  over  the  fire  a  little  while,  and  then 
pour  over  the  tongue. 

Chestnut    Stuffing. 

Shell  1  pint  of  large  chestnuts ;  pour  on  boiling 
water  and  remove  the  inner  skin.  Boil  in  salted 
water,  or  stock,  until  soft.  Mash  fine  and  mix  with 
them  1  cup  of  fine  rolled  crackers.  Season  with  1 
teaspoonful  of  salt,  1  salt  spoon  of  pepper,  and  1  tea- 
spoonful  of  chopped  parsley.  Moisten  with  J  cup  of 
melted  butter.  This  stuffing  is  especially  nice  for 
quail. 

Stuffing  for  Turkeys. 

5  Boston  crackers,  rolled,  piece  of  salt  pork  size  of 
an  egg,  chopped  fine.  Add  J  pint  of  milk  and  season 
with  salt  and  pepper.  (Add  sage  if  you  wish.)  Let  it 
scald,  then  beat  3  eggs  and  stir  in.  Add  milk  till  it  is 
the  consistency  of  batter  fritters,  put  in  the  turkey 
and  bake  slowly,  basting  frequently. 


^^ 


SALADS.  31 


SALADS 


Boiled  Salad  Dressing. 

3  eggs,  3  tablespoons  dry  mustard,  1  teacup  of  oil 
or  cream,  J  cup  vinegar,  salt  to  taste.  Mix  eggs  and 
mustard  to  a  cream,  then  add  oil  drop  by  drop,  vinegar 
drop  by  drop,  salt  to  taste.  Put  on  stove  and  stir  all 
the  time,  and  let  it  scarcely  come  to  a  boil.  When 
cold,  bottle  and  keep  in  a  cold  place. 

By  beating  all  the  ingredients  well  together  with  an 
egg-beater  it  is  as  creamy  as  when  oil  is  added  drop  by 
drop. 

Dressing  for  Cold  Slaw. 

Yolks  of  1  or  2  eggs,  3  tablespoons  vinegar,  1  tea- 
spoon salt,  1  of  mustard,  butter  size  of  an  egg.  Cook 
like  custard. 

Clayton's  Celebrated  Salad  Dressing. 

Take  3  tablespoonfuls  of  mustard,  mixed  quite  stiff. 
Pour  on  this  slowly  -J  of  a  pint  of  best  olive  oil,  stir- 
ring rapidly  till  thick.  Then  add  3  eggs,  and  after 
mixing  slightly  pour  in  slowly  the  remaining  |  of  a 
pint  of  oil,  stirring  rapidly  till  the  mixture  forms  a 
thick  batter.  Next  take  1  teacup  of  best  wine  vinegar 
and  juice  of  1  lemon,  a  small  teaspoonful  of  salt  and 
1  of  white  sugar.  Stir  until  the  ingredients  are  well 
mixed.  When  bottled  and  tightly  corked,  this  will 
remain  good  for  months. 


32  THE  COOKERY  BLUE  BOOK.  ¥ 

Salad  Dressing. 

J  salt  spoon  pepper,  1  of  salt,  1  teaspoonful  mixed 
mustard,  1  tablespoonful  powdered  sugar,  3  table- 
spoons of  best  olive  oil,  3  tablespoons  cream,  2  table- 
spoons vinegar,  1  hard-boiled  egg. 

Tomato  Salad. 

Scald  and  peel  tomatoes  and  cut  holes  in  the  top  of 
each.  Make  a  rich  salad  dressing,  into  which  stir  some 
cold  peas,  beans  and  beets,  finely  chopped.  Stuff  the 
tomatoes  with  this,  and  pour  dressing  over.  Garnish 
the  dish  with  fine  lettuce  leaves. 


VEGETABLES.  33 


VEGETABLES 


Baked  Cream  Potatoes. 

Cut  raw  potatoes  in  very  thin  slices  and  put  a  layer 
of  them  in  a  buttered  earthen  dish.  Cover  the  layer 
with  pieces  of  butter,  and  season  well  with  pepper  and 
salt.  Then  put  another  layer  and  season  in  same 
manner,  so  proceeding  till  the  dish  is  full.  Over  all 
pour  a  pint  of  cream  or  rich  milk,  and  set  in  the  oven 
to  bake  a  half  hour.   This  is  a  very  nice  lunch  dish. 

Escalloped  Potatoes. 

Take  some  cold  sliced  potatoes,  butter  your  baking 
dish,  put  a  layer  of  potatoes,  dredge  over  flour,  put  on 
bits  of  butter,  salt  and  pepper.  When  your  dish  is 
full,  pour  over  rich  milk  and  bake  brown.     Serve  hot. 

Potatoes  in  Cases. 

Bake  potatoes  of  equal  size,  and  when  done  and  still 
hot,  cut  off  a  small  piece  from  each  potato.  Remove 
the  inside  carefully,  leaving  the  skin  unbroken.  Wash 
the  potato  and  season  generously  with  butter,  pepper 
and  salt.  Return  it  with  spoon  to  the  potato  skin, 
allowing  it  to  protude  about  an  inch  above  the  skin. 
When  enough  skins  are  filled  use  a  fork  to  make  the 
potatoes  rough  above  the  skin.  Put  them  in  a  quick 
oven  to  color  the  tops. 


34  THE  COOKERY  BLUE  BOOK. 

Stewed  Carrots  (French  style). 

Take  2  bunches  French  carrots,  clean  and  trim ;  put 
in  a  saucepan  with  salt,  pepper,  1  teacup  of  water,  2 
tablespoons  of  butter,  8  lumps  of  sugar,  cover  and  boil 
for  half  an  hour.  Then  remove  the  lid  and  place 
where  they  will  simmer  slowly  till  all  the  water  has 
cooked  away,  leaving  nothing  but  the  butter. 

Stuffed  Artichokes. 
Boil  artichokes  till  soft.  When  cold,  scrape  leaves 
and  cut  out  the  hearts.  Chop  and  mix  in  1  table- 
spoonful  Worcestershire  sauce,  1  egg,  J  cup  butter, 
pinch  of  salt,  red  and  black  pepper.  Roll  into  balls 
and  put  into  heart  of  the  artichoke.  Put  a  piece  of 
butter  on  top  of  each  and  bake  fifteen  minutes  with 
a  hot  fire.  This  receipt  is  for  twelve  artichokes.  If 
you  wish,  bread  crumbs  can  be  added  to  the  mixture. 

Boiled  Artichokes. 

First  clean,  then  soak  in  cold  water  fifteen  minutes. 
Then  put  in  boiling  water  till  soft,  testing  them  by 
pulling  off  leaves. 

New  England    Corn  Pudding. 

Take  2  dozen  ears  of  green  corn  well- filled,  but 
young ;  grate  or  pound  the  corn,  and  add  1  pounded 
soda  cracker  and  a  little  salt.  Bake  two  hours  in  a 
moderate  oven,  and  a  rich  crust  will  form.  Serve 
with   butter. 

Celery  Root. 

Pare  and  boil  till  tender  in  salted  water.  Thicken 
the  liquor  with  flour  and  cream,  or  milk,  and  pour 


VEGETABLES.  35 


over  toast.     Stewed  celery  and  mushrooms  are  served 
in  the  same  manner. 

Stuffed   Tomatoes — No.  1. 

Cut  off  a  small  piece  of  the  top;  squeeze  out  the 
seeds  and  water.  Remove  the  meat  of  the  tomato  with 
a  spoon,  without  breaking  or  injuring  the  shape.  Fry 
an  onion  cut  fine,  then  put  in  your  stuffing  (sausage 
meat,  chicken,  veal  or  beef  hashed  fine),  salt,  pepper, 
parsley  and  a  little  green  pepper,  cut  fine.  To  this 
add  all  the  meat  of  the  tomato  you  removed  with 
the  spoon.  When  well  mixed  and  cooked  fill  each 
with  the  dressing,  on  top  sprinkling  toasted  bread 
crumbs  and  a  piece  of  butter.     Bake  in  tins. 

If  you  use  sausage  meat  as  stuffing  add  a  little 
bread  soaked  in  water  and  squeezed  hard,  so  that  it 
will  readily  mix  with  the  meat. 

Stufifed  Tomatoes— No.  2. 
Take  nice,  smooth  tomatoes  and  remove  part  of  the 
insides.  Chop  1  small  onion,  2  green  peppers  and 
some  of  the  tomato  that  was  removed.  Add  cracker 
crumbs  and  soup  stock  to  moisten.  Fill  the  tomatoes, 
adding  a  small  piece  of  butter  to  each  one,  and  bake 
from  ten  to  fifteen  minutes. 

Squash  and  Com  (Spanish  style). 
'  o  small  summer  squashes,  3  ears  of  corn.  Chop 
squash  and  cut  corn  from  cobs.  Put  in  a  saucepan  a 
spoonful  of  lard  or  butter,  and  when  very  hot  an  onion ; 
fry  a  little  and  add  the  corn  and  squash,  1  tomato, 
1  green  pepper  cut  small  and  salt  to  taste.  Cover 
closely,  and  stir  frequently  to  prevent  burning. 


36  THE  COOKERY  BLUE  BOOK. 

Stuffed  Peppers— No.   1. 

Cut  off  the  tops  and  remove  the  seeds.  Cut  in 
small  pieces  8  or  10  tomatoes  and  cook  with  a  little 
butter  and  onion  until  tender.  Add  some  rice  boiled 
in  water  or  stock  (or  bread  crumbs),  and  a  little 
salt,  then  mix  with  the  tomatoes.  Add  a  little  chopped 
celery,  fill  the  peppers,  and  put  a  little  butter  over  the 
top  of  each.  Cook  in  the  oven  twenty  minutes  and 
serve  at  once.  If  the  peppers  are  boiled  a  few  minutes 
first,  they  will  retain  their  bright  green  color. 

Stuffed  Peppers— No.   2. 

Crumb  4  slices  of  bread  and  wet  with  ^  cup  soup 
stock,  small  piece  of  butter,  pinch  of  salt,  a  dash  of 
pepper,  seeds  of  the  pepper  an^d  a  tablespoonful  of 
the  chopped  rind.  Place  in  baking  plate  with  very 
little  water,  and  bake  fifteen  minutes  in  a  quick  oven. 
This  mixture  will  fill  six  peppers. 


BREAD.  37 


BREAD 


Brown  Bread — No.  1. 

2  cups  Indian  meal,  2  cups  rye  meal,  1  cup  flour, 
1  cup  molasses,  2  teaspoonfuls  saleratus  and  sour 
milk  enough  to  make  it  the  consistency  of  Indian 
cake.  Put  some  of  the  saleratus  in  the  molasses  and 
stir  till  it  foams.  Put  the  remainder  in  the  sour  milk. 
Boil  three  hours.  Remove  from  the  pan,  place  on  a 
tin  and  bake  fifteen  minutes,  to  dry  off  the  steam. 

Brown  Bread — No.  2. 

8  cups  corn  meal,  3  cups  of  Graham  meal,  f  cup 
syrup,  1  teaspoonful  soda,  and  salt  to  taste.  Sufficient 
milk  to  make  a  thin  batter.     Boil  three  hours. 

Brown  Bread — No.   3. 

2  cups  Indian  meal,  1  cup  rye  meal,  1  cup  molasses, 
1  cup  sour  milk,  2  cups  sweet  milk,  pinch  of  soda,  and 
salt  to  taste.     Steam  four  hours. 

Muffins— No.   1. 

2  eggs,  well  beaten,  2  teaspoonfuls  sugar,  2  teaspoon- 
fuls butter,  2  cups  milk,  4  cups  flour,  2  teaspoonfuls 
baking  powder,  pinch  of  salt  (baking  powder  and  salt 
sifted  with  flour).     Bake  in  a  quick  oven. 


38  THE  COOKERY  BLUE  BOOK. 


Muffins— No.  2. 

IJ  cups  flour,  scant  cup  milk,  1  teaspoon  cream  of 
tartar,  J  teaspoon  soda,  1  tablespoon  butter  melted,  but 
not  oily,  1  tablespoon  sugar,  1  egg.  Add  butter  the 
last  thing. 

Raised  Muffins. 

1  pint  milk,  scalded,  and  a  small  piece  of  butter. 
When  cool,  add  a  little  salt,  1  tablespoon  sugar,  J  cake 
compressed  yeast,  1  egg,  and  sufficient  flour  to  make  a 
stijff  batter.     When  raised  bake  in  muffin  rings. 

English  Muffins. 

4  cups  flour,  2  teaspoonfuls  sugar,  2  teaspoonfuls 
butter,  1  cup  boiled  milk,  |  cup  liquid  yeast.  Set  to 
rise  over  night;  in  the  morning  roll  out  three-fourths 
of  an  inch  thick;  cut  with  biscuit-cutter,  and  allow 
time  to  rise  again ;  then  cook  on  a  griddle  on  top  of 
stove,  turning  as  hot  cakes.  It  improves  them  to  flour 
the  board  with  corn  meal. 

Corn  Bread — No.   1. 

,  2J  cups  flour,  J  cup  meal,  1  cup  milk,  3  eggs,  beaten 
separately,  2  tablespoons  butter  before  melting,  3  tea- 
spoons baking  powder,  2  heaping  tablespoons  sugar,  a 
little  salt. 

Corn  Bread — No.  2. 

1  cup  corn  meal,  J  cup  flour,  1  spoon  sugar,  1  spoon 
salt,  1  small  spoon  soda,  2  small  spoons  cream  of  tartar, 
1  egg,  enough  milk  to  make  a  thin  batter.  Add 
melted  butter  at  the  last. 


BREAD. 


Com  Meal  Muffins. 

1  pint  milk,  J  pint  Indian  meal,  4  eggs,  1  tablespoon- 
ful  butter,  salt,  and  1  teaspoonful  sugar.  Pour  the 
milk  boiling  on  the  meal.  When  cool  add  the  butter 
melted,  salt,  sugar  and  yolks  of  eggs;  lastly,  the  whites, 
well  beaten.     Bake  in  a  well-heated  oven. 

Rice  Corn  Bread. 

• 

1  cup  of  mashed  boiled  rice,  1  cup  of  corn  meal,  2 
eggs,  well  beaten,  J  teaspoon  of  salt,  1  teaspoon  of 
butter,  1  teaspoon  of  baking  powder,  sufficient  milk  to 
make  a  thin  batter. 

Rice  Bread. 

1  pint  rice  flour,  1  pint  milk,  2  eggs,  2  tablespoons 
wheat  flour,  1 J  butter  and  IJ  teaspoons  baking  powder. 
Bake  in  shallow  pans  from  twenty  minutes  to  half-hour. 

Breakfast   Gems. 

1  egg,  1  scant  cup  milk,  1  scant  cup  flour,  J  tea- 
spoon baking  powder.  Beat  the  white  of  the  egg  to  a 
stiff  froth  and  stir  in  last.  Bake  in  long  gem  pans, 
having  them  very  hot  before  putting  mixture  in. 

Coffee  Cake. 

2  cups  flour,  pinch  of  salt,  J  cake  compressed  yeast. 
Make  a  sponge  and  rise  till  morning,  then  add  2  eggs, 
J  cup  sugar,  a  little  melted  butter,  1  cup  flour.  Set  to 
rise  till  11:30  o'clock.  Sprinkle  sugar  and  cinnamon 
on  top,  and  bake. 


40  THE  COOKERY  BLUE  BOOK. 

Parker  House  Rolls, 

2  quarts  of  flour,  make  a  hole  in  the  center,  and  put 
in  a  small  teaspoonful  of  salt,  1  tablespoonful  sugar,  1 
tablespoonful  butter,  1  pint  of  milk  boiled,  but  cold, 
J  cup  yeast,  and  let  rise  over  night.  In  the  morning 
knead  fifteen  minutes,  let  rise  again,  roll  thin,  cut 
round,  put  a  little  butter  on  one-half,  double  over  and 
bake. 

French  Rolls. 

1  pint  of  scalded  milk,  let  cool,  then  add  |  cup  of 
yeast,  J  cup  sugar,  2  quarts  flour,  small  piece  of  butter, 
worked  into  the  flour.  Pour  the  milk  into  center  of 
flour,  and  let  stand  over  night;  then  knead,  letting 
it  rise  very  light;  then  knead  again,  and  mould,  letting 
it  rise  again,  and  bake. 

Graham  Rolls. 

2  cups  Graham  flour,  1  tablespoon  white  sugar,  1 
teaspoon  soda  and  2  of  cream  of  tartar.  Mix  all 
together,  and  to  it  add  cold  water;  make  thin  and  bake 
in  a  gem  baker,  which  has  been  already  heated  and 
greased.     Bake  in  a  hot  oven. 

Buns. 

4  cups  flour,  I  cup  sugar,  sifted  together,  pinch 
of  salt;  make  a  hole  in  flour  and  drop  in  1  egg,  1 
cup  milk,  ^  cake  compressed  yeast,  melted  butter,  the 
size  of  an  egg.  Raise  until  morning.  When  mixed 
over  add  a  handful  of  currants,  and  set  to  rise  until 
10:30.  Roll  soft,  cut  with  biscuit-cutter,  and  raise 
again  till  11:45.  After  baking  ten  minutes,  rub  the 
top  with  sugar  and  water. 


BREAD.  41 


Waffles. 

2  cups  sifted  flour,  IJ  cups  milk,  2  eggs,  2  table- 
spoons melted  butter,  1  teaspoon  baking  powder. 

Apple  Biscuit. 

2  cups  flour,  2  teaspoons  baking  powder,  1  of  salt, 

1  tablespoon  lard,  1  of  sugar,  1  egg.  Break  the  egg 
into  the  flour.  Add  sufficient  milk  to  make  a  stiff 
batter,  and  pour  into  a  shallow  pan.  Pare  and  slice 
apples,  covering  the  top  of  the  batter  with  them. 
When  almost  done,  sprinkle  sugar  over  them. 

Hominy  Cake. 

1  pint  cold  hominy,  2  eggs,  1  tablespoon  rice  flour, 
small  piece  of  butter.     Bake  in  pans,  like  corn  cake. 

Huckleberry  Cake. 

4  cups  flour,  1  of  sugar,  2  eggs,  1  tablespoon  butter, 

2  teaspoons  yeast  powder,  2  scant  cups  of  milk.  Stir 
in  as  many  berries  as  the  batter  will  hold  together, 
and  bake  in  a  pan.  Canned  berries  are  very  good  in 
this  way.  Serve  hot  for  lunch.  To  be  eaten  with 
butter. 


CAKE.  43 


CAKE 


Almond  Drop  Cakes. 

1  pound  powdered  sugar,  J  pound  powdered  almonds, 
9  eggs  (3  whites  left  out),  beaten  separately,  2  grated 
lemon  peels,  2  spoonfuls  rose  water.  Put  rose  water 
and  sugar  on  top  of  each  cake,  after  they  are  dropped 
with  a  dessertspoon  on  the  pans. 

Angel   Cake. 

Whites  of  11  eggs,  IJ  cups  granulated  sugar,  1 
cup  flour,  1  teaspoon  cream  tartar,  ^  teaspoon  of 
almond  or  vanilla.  Beat  the  eggs  to  a  froth;  sift 
the  sugar  five  times;  sift  the  flour  4  times;  add  cream 
tartar  and  sift  again.  Beat  eggs  and  sugar  together ; 
add  flavoring;  then  flour;  stir  quickly  and  lightly; 
put  in  an  unbuttered  pan  and  bake  |  hour  in  moderate 
oven. 

Cream  Cakes — No.  1. 

Boil  in  J  pint  of  w^ater  f  cup  of  butter ;  stir  in  while 
boiling  1 J  cups  of  flour.  Remove  from  fire,  let  it  stand 
five  minutes,  and  then  stir  in  gradually  5  eggs,  lightly 
beaten,  and  J  teaspoon  of  soda.  Drop  in  pans  half  the 
size  you  want  them,  and  bake  fifteen  or  twenty  minutes. 

Cream  Cakes — No.  2. 

1  pint  boiling  water,  1  cup  butter,  2  of  sifted  flour 
put  in  while  water  and  butter  are  boiling.     Let  this 


44  THE  COOKERY  BLUE  BOOK. 

cool,  then  add  6  eggs,  one  at  a  time,  and  beat  in  thor- 
oughly, 1  tablespoon  of  milk  with  J  teaspoon  soda 
dissolved  in  it. 

Cream  Cakes — No.  3. 

Make  a  layer  cake  of  2  cups  sugar,  J  cup  butter,  3 
eggs,  J  cup  milk,  3  of  flour,  an  even  teaspoon  baking 
powder.  Bake  in  three  layers.  For  the  cream  take  J 
pint  milk,  and  when  boiling  stir  in  2  even  teaspoons 
corn  starch,  dissolved  in  a  little  cold  milk,  1  tablespoon 
sugar  and  1  egg,  stirring  briskly  a  few  moments.  When 
cool,  spread  on  the  cake.  Flavor  with  vanilla  or  lemon. 

Cream  Puffs. 

1  cup  hot  water,  -J  cup  butter.  Boil  water  and 
butter  together,  and  stir  in  1  cup  dr}^  flour  while 
boiling.  When  cool  add  3  eggs,  riot  beaten.  Mix 
well,  and  drop  by  spoonfuls  in  buttered  tins.  Bake 
in  a  quick  oven  twenty-five  minutes.  This  makes 
fifteen  puffs.     When  cool  fill  with  whipped  cream. 

Ice  Cream  Cake. 

1  cup  butter,  2  cups  sugar,  a  little  more  than 
f  cup  of  milk,  4  even  cups  of  sifted  flour,  in 
which  has  been  sifted  2  teaspoons  of  baking  pow- 
der ;  flavoring  and  the  whites  of  5  eggs  beaten  stiff, 
added  last.  Cream  the  butter  and  sugar,  add  milk, 
then  flour,  with  baking  powder,  flavoring  and  whites 
of  eggs,  the  cake  well-beaten  as  each  ingredient  is 
added.  Bake  in  jelly-cake  tins,  two  white  layers,  re- 
serving enough  to  make  one  layer  colored  with  a  little 
of  Price's  coloring,  which  will  make  one  pink  layer. 
Put  this  between  the  two  white  layers,  with  a  thin 


CAKE.  45 

frosting  spread  between,  then  frost  the  whole  cake. 
By  dividing  the  cake  before  baking  into  three  parts, 
keeping  one  white,  adding  the  pink  coloring  to  an- 
other, and  a  heaping  tablespoon  of  grated  chocolate  to 
the  third,  you  can  have  the  three  layers  different,  nice 
ice  cream  bricks. 

Chocolate  Cake — No.   1. 

1  cup  butter,  2  of  sugar,  1  of  milk,  2J  of  flour,  5  eggs, 
2  teaspoons  baking  powder,  1  cake  of  Baker's  choco- 
late. Grate  the  chocolate  and  add  to  the  cake  before 
the  flour ;  flavor  with  vanilla,  and  bake  in  layers. 

Filling — 1  pound  of  sugar,  3  eggs,  J  cake  of  Baker's 
chocolate,  1  cup  grated  cocoanut.  Cover  the  top  of 
cake  with  grated  cocoanut. 

Chocolate  Cake — No.  2. 

1|  cups  sugar,  J  of  butter,  J  of  milk.  If  of 
flour,  J  pound  of  Baker's  chocolate,  3  eggs,  2  tea- 
spoons baking  powder.  Scrape  the  chocolate  fine 
and  add  5  tablespoons  of  sugar  to  it  (this  in  addi- 
tion to  1-J  cups).  Beat  the  butter  to  a  cream. 
Gradually  add  sugar,  beating  all  the  while.  Add  3 
tablespoons  of  boiling  water  to  the  chocolate  and 
sugar.  Stir  over  the  fire  until  smooth  and  glossy, 
then  stir  into  the  beaten  sugar  and  butter.  Add  to  this 
mixture  the  eggs  well  beaten,  then  the  milk  and  flour 
in  which  the  baking  powder  has  been  thoroughly 
mixed.  Bake  twenty  minutes  in  a  moderate  oven. 
This  makes  two  loaves. 


46  THE  COOKERY  BLUE  BOOK. 

Chocolate  Cake — No.   3. 

1  cup  butter,  2  of  sugar,  1  of  milk,  5  eggs  (omitting 
whites  of  2),  1  teaspoon  cream  tartar,  J  of  soda,  3J  cups 
flour. 

Frosting — Whites  of  2  eggs,  6  heaping  tablespoons 
grated  chocolate,  1  cup  powdered  sugar,  1  teaspoon 
vanilla.  Frost  while  cake  is  hot.  This  recipe  makes 
two  loaves. 

Chocolate  Loaf  Cake. 

1  cup  sugar,  1  of  milk,  2  of  flour,  2  eggs,  1  teaspoon 
soda  dissolved  in  the  milk.  Melt  |-  cup  sugar,  ^  of  milk, 
yolk  of  1  egg,  J  cake  of  chocolate  to  a  smooth  cream 
and  add  to  cake.     Bake  in  a  moderate  oven. 

Chocolate  Caramel  Cake. 

2  cups  sugar,  f  cup  milk,  3  eggs,  beaten  separately, 
2  tablespoons  butter,  2  cups  flour,  2  teaspoons  yeast 
powder,  1  teaspoon  vanilla.     Bake  in  layers. 

White  filling. — IJ  cups  granulated  sugar,  J  cup 
milk.  Boil  eight  minutes,  then  add  1  tablespoon  flour 
stirred  in  2  tablespoons  cold  water  and  then  boil  five 
minutes  longer.     When  cool  beat  to  a  cream. 

Chocolate  caramel  filling.. — The  same  as  above, 
only  J  stick  of  Baker's  unsweetened  chocolate.  1  tea- 
spoon vanilla. 

Lemon  or  Orange  Jelly  Cake. 

1  cup  butter,  2  cups  sugar,  |  cup  milk,  4  eggs,  3  cups 
sifted  flour,  and  1  heaping  teaspoon  baking  powder. 
Bake  in  four  layers. 


CAKE.  47 

Jelly— for  Cake. 

1  small  cup  sugar,  1  egg.  Grate  the  rind  and  use 
juice  of  1  lemon  or  orange,  1  tablespoon  water,  1  tea- 
spoon flour.  Place  the  dish  in  a  kettle  of  boiling 
water  and  let  it  thicken.  When  cool  spread  between 
the  cakes.     This  is  very  nice  for  any  layer  cake. 

Apple  Cake  in  Layers. 

1 J  cups  sugar,  |  cup  butter,  J  of  milk,  2J  flour,  3  eggs 
(whites  and  yolks  beaten  separately),  2  teaspoons  yeast 
powder. 

Filling. — 2  apples,  grated  rind  and  juice  of  1  lemon, 
1  egg.  Boil  till  it  thickens,  and  cool  before  using. 
Spread  between  layers. 

Sunshine  Cak€ — No.   1. 

Whites  of  6  eggs,  yolks  of  4,  1  cup  of  sugar,  }  flour, 
scant  teaspoon  cream  of  tartar,  salt,  2  teaspoons  orange 
juice  and  grated  rind.  Sift  sugar  and  cream  tartar 
together  several  times,  then  mix  with  well-beaten 
whites,  add  beaten  yolks,  sift  flour  and  salt  several 
times,  mix  altogether,  put  in  orange  and  bake  from 
forty  to  fifty  minutes  in  a  pan  with  pipe  in  center. 
Do  not  look  at  it  for  at  least  twenty  minutes.  Do  not 
butter  pan,  nor  remove  from  it  till  cold. 

Sunshine  Cake — No.  2. 

Yolks  of  11  eggs,  2  cups  sugar,  1  of  butter j  1  of  milk, 
1  teaspoon  cream  of  tartar,  J  of  soda,  4  cups  flour. 
Flavor  to  taste. 


48  THE  COOKERY  BLUE  BOOK. 

A  Delicious  White    Cake. 

1  pound  sugar,  1  pound  butter,  1  pound  flour,  a 
little  baking  powder,  whites  of  20  eggs,  and  flavoring. 

White  Cake. 

}  cup  butter,  J  of  milk,  1  of  sugar,  2  of  flour,  1  tea- 
spoon yeast  powder,  whites  of  2  eggs,  almond  flavoring. 

Snow  Cake — No.   1. 

Whites  of  10  eggs,  2  jelly  glasses  of  powdered 
sugar,  1  of  flour,  1  teaspoon  cream  tartar. 

Snow  Cake— No.   2. 

1  cup  sugar,  J  of  butter,  |  of  milk,  1  teaspoon  yeast 
powder,  2  cups  flour,  vanilla  flavoring.  After  being 
well  mixed,  stir  in  the  whites  of  4  eggs,  and  beat 
vigorously. 

Rose  Cake. 

1  pound  flour,  f  pound  sugar,  J  pound  butter,  1  cup 
rose  water,  5  eggs,  1  teaspoon  dry  soda.  Sift  white 
sugar  over  cake  when  put  in  the  oven. 

Feather  Cake. 

1  egg,  1  tablespoon  butter,  1  cup  sugar,  2  cups  flour, 
}  cup  milk,  2  teaspoons  baking  powder. 

Delicious  Cake. 

2  cups  sifted  sugar,  f  of  butter,  5  eggs,  beaten  separ- 
ately, J  cup  of  milk,  1  teaspoon  baking  powder  in  2J 
cups  sifted  flour,  2  tablespoons  brandy. 


CAKE.  49 


Gold  Cake. 

Yolks  of  5  eggs  and  1  whole  egg,  2  cups  sugar,  1  of 
butter,  I  cup  milk,  3  of  flour,  1  teaspoon  cream  of 
tartar,  J  of  soda. 

Silver  Cake. 

Whites  of  5   eggs,  IJ   cups    sugar,   J  cup  butter, 

3  even  cups  flour,  1  of  milk,  1  teaspoon  cream  tartar, 
h  of  soda,  flavor  with  vanilla.  Beat  butter  and 
sugar  to  a  cream ;  beat  whites  to  a  stiff  froth  and  add. 
Sift  cream  tartar  with  flour  and  dissolve  soda  in  milk. 
Stir  in  a  little  flour  before  adding  milk. 

Marble  Cake. 

Whites  of  6  eggs,  1|  cups  sugar,  J  cup  butter,  J 
cup  milk  and  If  cups  flour,  1  teaspoon  cream  of  tartar, 
J  of  soda.     Flavor  with  lemqn. 

Dark  part. — Yolks  of  6  eggs,  1 J  cups  brown  sugar, 
f  cup  butter,  IJ  cups  milk,  1  teaspoon  cream  tartar,  J 
of  soda,  1  teaspoon  each  allspice,  cinnamon  and  cloves. 
Mix  lightly  together,  or  bake  in  layers,  as  you  please. 

Cold  Water  Cake. 

2  cups  sugar,  2  of  flour,  J  cup  butter,  1  of  cold  water, 
2  eggs,  2  teaspoons  cream  of  tartar,  1  of  soda.  Beat 
thoroughly.  Bake  in  cups.  To  be  eaten  with  butter, 
hot. 

White  Mountain  Cake. 

IJ  cups  butter,  J  of  cream,  2  of  sugar,  3  of  flour  and 

4  eggs.     Add  currants. 


50  THE  COOKERY  BLUE  BOOK. 

Federal  Cake. 

1  pound  flour,  1  of  sugar,  J  of  butter,  4  eggs,  1  tea- 
cup cream,  J  wine-glass  brandy,  1  of  wine,  1  nutmeg, 
1  pound  raisins. 

Lincoln  Cake. 

2  eggs,  2  cups  sugar,  J  cup  butter,  1  of  milk,  3  of 
flour,  1  teaspoon  cream  of  tartar,  |-  of  soda.  Flavor  to 
taste. 

Harrison  Cake. 

1  cup  butter,  2  of  brown  sugar,  1  syrup,  1  milk, 
4  eggs,  5  cups  flour,  1  nutmeg,  1  teaspoon  soda.  Fruit 
to  suit. 

Victoria  Cake. 

1  cup  butter,  2  of  sugar,  4  of  flour,  4  eggs,  1  cup  sour 
milk,  1  teaspoon  soda,  1  cup  molasses,  1  pound  cur- 
rants, 1  of  raisins,  1  wine-glass  brandy,  1  nutmeg,  2  tea- 
spoons of  cloves,  2  of  cinnamon,  J  pound  citron. 

Found  Cake. 

1  pound  flour,  1  of  sugar,  11  ounces  butter,  10  eggs^ 
I  teaspoon  soda. 

Sponge  Found  Cake. 

1  heaping  cup  sugar,  1  scant  cup  butter,  6  eggs 
leaving  out  whites  of  2  for  icing,  1^  cups  flour,  1 J  tea- 
spoons baking  powder.    Flavoring. 

Aunt  Sharlie's  Sponge  Cake. 

1  pound  powdered  loaf  sugar,  7  eggs,  beaten  separ- 
ately, juice  and  grated  peel  of  lemon,  J  pound  dried 
flour  sifted  in  at  the  last. 


CAKE.  51 

Sponge  Cake  to  Roll. 

4  eggs,  1  cup  powdered  sugar,  1  of  flour,  1  teaspoon 
cream  tartar,  J  teaspoon  saleratus,  1  tablespoon  cold 
water.  Sift  the  sugar,  flour  and  cream  tartar  together ; 
then  add  eggs,  and  stir  together  ten  minutes;  add 
water,  soda  and  flavoring,  and  bake  in  biscuit-pan. 
To  make  jelly  roll,  lay  on  bread -board,  spread  with 
jelly  and  roll. 

Sponge  Cake — No.  1. 

2  cups  sugar,  4  eggs,  1  cup  water,  2  of  flour,  2  tea- 
spoons yeast  powder,  salt  and   flavoring. 

Sponge  Cake — ^No.  2. 

1  cup  sugar,  1  of  flour,  4  eggs,  1  heaping  teaspoon 
baking  powder,  5  tablespoons  water.  Rub  sugar  and 
yolks  together  until  very  light  and  creamy.  Add  water 
and  J  of  the  flour.  After  sifting  baking  powder  and 
flour  twice,  add  remaining  flour  with  beaten  whites, 
and  a  pinch  of  salt.     Stir  gently. 

1,  2,  3,  4  Cake. 

1  cup  butter,  2  of  sugar,  3  of  flour,  4  eggs,  1  cup  milk, 
2  heaping  teaspoons  baking  powder,  J  teaspoon  each 
of  vanilla  and  lemon.  Rub  the  butter  and  sugar  until 
very  light  and  creamy ;  then  add  2  eggs  and  beat  well ; 
add  2  more  and  beat  again;  then  sift  in  flour  after 
having  sifted  it  with  the  baking  powder.  Stir  in  milk 
with  the  flour,  and  add  flavoring. 

Molasses  Plum  Cake. 

Scant  I  cup  butter,  1  cup  sugar,  1  of  molasses,  1  of 
milk,  3  eggs,  4  cups  flour,  1  teaspoon  soda  stirred  into 


52  THE  COOKERY  BLUE  BOOK. 

molasses,  1  teaspoon  each  of  cloves,  nutmeg  and  cinna- 
mon, 1  cup  of  stoned  and  chopped  raisins. 

Dark  Cake. 

1  cup  sugar,  1  of  butter,  1  of  sour  milk,  1  of  molasses, 
4  of  flour,  1  teaspoon  soda,  1  pound  raisins.  All  kinds 
of  spice.     This  cake  will  keep  a  long  time. 

Plain  Spice  Cake. 

J  cup  butter,  1  of  water  or  milk,  2  of  brown  sugar,  2 
eggs,  3|  cups  flour,  1 J  teaspoons  yeast  powder,  1  tea- 
spoon cloves,  1  of  cinnamon,  1  of  allspice,  and  1  cup  of 
currants  or  raisins  can  be  added,  if  desired. 

Fruit  Cake— No.  1. 

1  pound  citron,  2  of  currants,  2  of  raisins,  1  of  flour^ 
1  of  butter,  1  of  sugar,  9  eggs,  J  teaspoon  soda,  J  cup 
molasses,  1  teaspoon  cloves,  1  of  nutmeg,  1  of  mace, 

1  of  cinnamon,  1  of  allspice,  2  of  lemon,  wine-glass  of 
brandy  and  1  of  sherry. 

Fruit  Cake— No.  2. 

1  pound  flour,  |  butter,  J  sugar,  2  of  currants,  2  of 
raisins,  |  of  citron,  IJ  cups  molasses,  wine-glass  of 
brandy,  1  of  wine,  J  teaspoon  saleratus,  8  eggs.  Bake 
in  a  slow  oven  three  hours.    Add  spices  as  desired. 

Snow  Tea  Cakes. 

3  tablespoons  sugar,  3  cups  milk,  2  eggs,  4  cups  flour, 

2  teaspoons  yeast  powder.    Bake  in  mufiin-rings. 


CAKE.  53 


Coffee  Cake. 

2 J  cups  flour,  1  of  coffee,  1  of  brown  sugar,  1  of 
butter,  1  of  syrup,  6  eggs,  1  pound  raisins,  2  cups  cur- 
rants, 3  tablespoons  brandy,  2  of  cinnamon,  1  of  cloves, 
1  of  allspice,  1  grated  nutmeg,  4  pieces  candied  lemon 
or  citron,  1  teaspoon  soda.  Steam  two  hours  and  bake 
one-half  hour. 

Hermits. 

2  cups  sugar,  1  cup  butter,  3  eggs,  1  tablespoon  milk, 
1  teaspoon  soda  (dissolved  in  milk),  a  teaspoon  each  of 
cinnamon,  cloves  and  allspice,  1  cup  chopped  raisins 
and  currants,  mixed,  and  as  much  cut  citron  as  desired. 
Mix  with  sufficient  flour  to  roll.  Roll  very  thin,  cut  as 
cookies,  and  bake  in  a  moderate  oven.  Excellent,  and 
will  keep  a  long  time. 

Fruit  Cookies. 
1  cup  sugar,  }  of  butter,  2  eggs,  J  teaspoon  soda,  1 
cup  chopped  raisins,  all  kinds  of  spice,  2  tablespoons 
pickled  peach  juice,  flour  enough  to  roll  out. 

Boston    Cookies. 

1  cup  butter,  IJ  powdered  sugar,  2  eggs,  4  tea- 
spoons milk,  4  cups  flour,  1  teaspoon  of  soda  or  saler- 
atus,  1  of  ginger.     Make  stiff  enough  to  roll  thin. 

Scotch  Cookies. 

Beat  2  cups  of  sugar  with  1  cup  of  butter,  2  eggs, 
and  5  tablespoonfuls  of  milk.  Mix  3  teaspoonfuls  of 
baking  powder  and  1  of  cinnamon  with  2  cups  of  flour, 
and  add  as  much  more  flour  as  necessary  to  make  stiff 
enough  to  roll.     Roll  thin,  cut  out  and  bake  quickly. 


54  THE  COOKERY  BLUE  BOOK. 


Molasses   Cookies. 

In  1  pint  of  New  Orleans  molasses  melt  a  full  cup 
of  butter  with  a  cup  of  brown  sugar.  Stir  in  1  table- 
spoon ginger,  J  teaspoon  saleratus,  dissolved  in  a  little 
hot  water,  and  flour  enough  to  roll  out.  Take  small 
pieces  at  a  time  to  roll  out. 

Rich  Cookies. 

Yolks  of  6  eggs,  |  roll  butter,  1  cup  bar  sugar, 
2^  cups  flour.  Put  a  little  of  the  flour  in  a  deep 
dish,  then  add  some  egg,  some  butter  and  some 
sugar;  then  more  flour, more  egg  and  more  sugar  and 
butter  until  the  entire  amount  of  ingredients  have  been 
used.  Roll  thin,  flour  pans  well  and  put  in  the  cook- 
ies, which  have  been  cut  into  forms  and  feathered  with 
whites  of  egg,  sugar  and  grated  almonds.  Not  too 
quick  an  oven. 

Hearts  and  Rounds. 

1  cup  butter,  2  cups  sugar,  1  cup  milk,  3  cups  flour, 
5  eggs,  2  even  teaspoons  cream  tartar,  1  of  soda. 
Flavor  with  vanilla   or  lemon. 

Crullers. 

4  eggs,  5  large  spoons  melted  butter,  4  of  milk,  8  of 
sugar,  1  small  teaspoon  soda  in  milk. 

Doughnuts. 

4  eggs,  2  cups  sugar,  1  of  milk,  butter  size  of  an  egg, 
2  teaspoons  yeast  powder,  a  little  salt.  Season  to 
taste,  cinnamon  and  mace. 


f  CAKE.  55 

Gingerbread. 

IJ  cups  sugar,  J  pound  butter,  J  cup  sour  cream,  J 
teaspoon  soda,  1  teaspoon  ginger,  2  eggs,  well  beaten,  2J 
cups  flour. 

Sugar  Gingerbread. 
1  cup  butter,  2  of  sugar,  J  cup  milk,  1  teaspoon  saler- 
atus,  1  eggj  1  tablespoon  ginger.   Flour  enough  to  roll 
very  thin. 

Molasses  Gingerbread. 

1  cup  New  Orleans  molasses,  1  full  teaspoon  soda  put 
in  molasses,  f  cup  melted  butter  or  nice  drippings,  J 
cup  milk,  1  egg,  2  teaspoons  ginger.  Flour  to  stir,  but 
not  thick. 

Soft  Gingerbread — No.  1. 

3 J  cups  flour,  well  sifted,  2  teaspoons  yeast  powder, 
sifted  in  2  teaspoons  ginger,  1  cup  molasses,  1  of  brown 
sugar,  J  of  butter,  1  of  milk,  and  2  eggs,  well  beaten. 

Soft   Gingerbread — No.   2. 

IJ  cups  molasses,  J  cup  butter,  J  cup  sour  milk,  1 
egg,  1  teaspoon  soda  and  J  cup  flour.  Add  ginger  and 
a  little  salt. 

Bread  Cake. 

3  cups  light  dough,  3  of  brown  sugar,  1  of  butter,  3 
eggs,  spices,  fruit  and  citron,  1  teaspoon  soda.  Raising 
or  not,  as  you  wish. 

Pork  Cake. 

i  pound  salt  pork,  chopped  very  fine,  J  cup  warm 
water,  mix  with  the  pork.  Heaping  cup  brown  sugar, 
1  of  molasses,  spice  to  taste,  IJ  cups  raisins,  2  of  cur- 


56  THE  COOKERY  BLUE  BOOK. 

rants,  ^  pound  citron,  2  eggs,  flour  to  make  a  batter 
stiiffer  than  ordinary  cake,  2  teaspoons  yeast  powder, 
and  bake  in  buttered  tins. 

Lemon  Honey  for  Cake. 

Juice  and  grated  rind  of  1  lemon,  small  cup  sugar, 
i  of  water,  2  well-beaten  eggs,  small  piece  of  butter. 
Let  boil  till  it  thickens. 

Quick  Icing. 

White  of  1  egg,  1  heaping  cup  sugar,  beat  egg  till  it 
foams.  Add  sugar  and  flavoring,  and  stir  very 
thoroughly. 


PIES.  57 


PIES. 


Pnfif  Paste. 

Equal  quantities  of  butter  and  flour  by  weight,  the 
butter  to  be  washed.  The  yolk  of  1  egg.  Divide 
butter  in  three  or  four  parts  and  chill ;  chop  one  por- 
tion into  the  flour,  mix  with  ice  water,  and  roll  in 
the  remainder.  Roll  and  fold  several  times.  If  it 
grows  sticky,  chill  till  it  hardens. 

Mock  Mince  Pie — No.   1. 

2  pounds  powdered  crackers,  1  cup  molasses,  1  of 
cider,  1  of  chopped  raisins,  2  eggs,  1  teaspoon  salt,  1  of 
clove,  2  of  cinnamon,  1  of  mace,  1  of  nutmeg.  This 
quantity  makes  two  pies.     Bake  forty  minutes. 

Mock  Mince  Pie — ^No.   2. 

1  cup  bread  or  cracker  crumbs,  1  of  raisins,  1  of 
vinegar,  1  of  sugar,  1  of  molasses,  1  of  water,  J  of 
butter,  1  of  currants.     Spice  to  taste. 

Mince  Meat. 

2  pounds  lean  beef,  1  of  suet,  5  of  apples,  2  of  stoned 
raisins,  1  of  currants,  |  of  citron  cut  fine,  2J  of  brown 
sugar,  3  tablespoons  cinnamon,  1  of  mace,  1  of  cloves, 
1  of  allspice,  1  of  salt,  2  of  nutmeg,  1  pint  of  sherry, 
1  of  brandy,  1  of  cider,  1  bowl  of  currant  jelly. 


58  THE   COOKERY   BLUE    BOOK. 


Lemon  Tarts. 

1  egg  beaten  stiff,  add  1  cup  sugar,  and  juice  and 
rind  of  1  lemon.  Line  your  patty  pans  with  pastry, 
then  put  in  the  lemon  mixture  and  bake.  This  will 
make  about  six  tarts.  This  same  idea  may  be  used, 
and  in  place  of  lemon  put  any  kind  of  jam  (about  a 
tablespoonful),  and  when  cold  add  whipped  cream  to 
the  top. 

Rich  Lemon  Pie. 

The  pie  crust  should  be  made  and  baked  first.  The 
filling  consists  of  juice  and  rind  of  2  lemons,  6  eggs,  J 
pound  of  sugar,  J  pound  butter,  small  glass  of  brandy, 
nutmeg.  Cream,  butter  and  sugar  together;  add 
brandy,  nutmeg,  lemon,  and  then  eggs.  Take  the 
whites  of  2  more  eggs,  beat  very  light  and  put  on  top. 
This  will  make  one  large  pie. 

A  Plain  Orange  or  Lemon  Pie. 

The  grated  rind  and  juice  of  1  lemon  or  orange,  6 
tablespoons  sugar,  1  of  flour,  1  cup  milk,  yolks  of  4 
eggs.  Beat  the  whites  to  a  stiflf  froth,  and  mix  into 
them  3  tablespoons  sugar,  which  you  put  on  pie  after 
baking,  and  return  to  oven  for  a  delicate  browning. 


# 


CREAMS.  59 


CREAMS 


Pineapple    Cream. 

1  small  can  grated  pineapple,  1  cup  water,  1  of 
sugar.  Let  it  come  to  a  boil.  1  package  gelatine 
soaked  in  1  cup  cold  water  fifteen  minutes,  then 
pour  2  cups  boiling  water  on  it.  Put  this  with  the 
pineapple  and  boil  with  the  juice  of  2  lemons. 
Have  ready  the  whites  of  2  eggs  beaten  stiff, 
and  pour  gradually  in  the  boiling  mixture.  Serve 
with  whipped  cream  when  cool.  This  should  be  made 
the  day  before  using. 

Duchess  Cream. 

I  pint  tapioca  soaked  over  night  in  J  pint  of  cold 
water;  in  the  morning  drain,  and  cover  with  boiling 
water  and  cook  till  clear,  stirring  constantly.  Remove 
from  fire,  add  juice  of  1  lemon,  1  cup  grated  pine- 
apple, 1  cup  sugar  and  the  beaten  whites  of  2  eggs. 
Serve  cold  with  cream. 

Russian  ^^Cream. 

J  box  gelatine  to  1  quart  milk  and  3  eggs.  The 
milk,  yolks  of  eggs  and  gelatine  are  put  together  hot 
on  stove,  and  just  as  it  is  taken  off,  the  whites  are 
stirred  in.     Add  flavoring  and  mold  it. 


60  THE  COOKERY  BLUE  BOOK. 

Spanish  Cream. 

I  box  of  gelatine  soaked  soft  in  1 J  pints  milk ;  bring 
to  a  boil.  Stir  in  the  beaten  yolks  of  3  eggs,  3  table- 
spoons sugar,  then  bring  to  a  boil  again.  Beat  the 
whites  to  a  stiff  froth  and  stir  in  after  removing  from 
the  fire.  Flavor  with  vanilla.  Pour  in  a  mold  to  cool, 
and  serve  with  cream. 

Lemon  Cream. 

1  large  lemon,  4  eggs,  4  tablespoons  sugar,  3  of  water. 
Beat  yolks  and  sugar,  add  juice  and  rind  of  lemon, 
and  water.  Let  simmer  till  it  thickens.  Beat  whites 
of  eggs  stiff  with  2  tablespoons  of  sugar,  and  stir  into 
the  custard  while  warm. 

Banana  Cream. 

Peel  and  wash  bananas.  Use  equal  parts  of  bananas 
and  sweet  cream.  To  1  quart  of  the  mixture  allow  J 
pound  of  sugar.  Beat  all  together  till  the  cream  is 
light.  Some  consider  it  an  improvement  to  add  a  few 
drops  of  vanilla,  or  the  juice  of  canned  pineapple. 

Coffee  Bavarian  Cream. 

J  pint  rich  cream  whipped  light,  J  package  gelatine 
soaked  in  1  cup  milk,  1  large  cup  strong  coffee,  1  cup 
white  sugar  and  whites  of  2  eggs.  Soak  the  gelatine 
until  perfectly  soft,  have  the  coffee  boiling  hot,  and 
turn  over  the  gelatine  and  sugar.  Strain  and  set  away 
until  partly  stiff.  Beat  the  eggs  to  a  stiff  froth,  and 
mix  with  the  whipped  cream ;  add  to  the  gelatine,  mix- 
ing thoroughly.   Mold  and  serve  with  whipped  cream. 


CREAMS.  61 


Bavarian  Cream  with  Peaches. 

Cut  18  fine  peaches,  or  a  sufficient  number  of  canned 
ones,  into  small  pieces,  and  boil  with  J  pound  of  sugar. 
When  reduced  to  a  marmalade  press  through  a  coarse 
sieve,  then  add  J  package  dissolved  gelatine,  and  a 
tumbler  of  cream.  Stir  this  well  to  make  it  smooth, 
and  when  about  set,  add  1  pint  of  whipped  cream,  and 
pour  into  a  mold.  It  makes  a  still  prettier  dish  to 
serve  half  or  quarter  of  peaches,  half  frozen,  around 
the   cream. 

Charlotte   Russe. 

1  pint  cream,  whipped  light,  J  ounce  gelatine  dis- 
solved in  1  gill  of  hot  milk,  whites  of  2  eggs  beaten  to 
a  stiff  froth,  1  small  teacup  of  powdered  sugar.  Flavor 
with  vanilla  or  little  almond.  Mix  together  the  cream, 
eggs,  sugar  and  flavoring,  and  beat  in  the  gelatine  and 
milk  when  quite  cold.  Line  a  mold  with  slices  of 
sponge  cake  or  lady  fingers,  and  fill  with  the  mixture. 
Set  upon  the  ice  to  cool. 

Champagne    Jelly. 

1  box  gelatine,  1  pint  boiling  water,  |  pint  cold 
water,  J  pint  sherry,  1  lemon,  1  lime,  |  pound  sugar,  1 
teaspoon  essence  cinnamon.  Soak  gelatine  in  cold 
water,  add  hot  water,  sugar,  wine,  lemon  and  lime, 
and  boil  five  minutes.  Add  1  pint  champagne  and 
strain  twice. 

Coflfee    Jelly. 

I  box  gelatine  soaked  in  cold  coffee.  When  well 
dissolved,  pour  in  a  pint  of  boiling  coffee,  sweeten  to 


62  THE  COOKERY  BLUE  BOOK. 

taste,  and  set  aside  to  cool.  When  quite  cold  and 
almost  jellied,  beat  up  till  it  becomes  a  light  foam. 
Pour  into  mold  and  place  on  ice.  Serve  with  whipped 
cream. 


PUDDINGS.  63 


PUDDINGS. 


Burlington   Pudding. 

Mix  }  cup  of  flour  with  a  little  cold  milk  and  stir 
into  1  pint  of  boiling  milk.  Remove  from  the  fire, 
and  add  J  cup  sugar  and  2  large  tablespoons  of  butter ; 
also  6  eggs,  the  whites  and  yolks  beaten  separately. 
Flavor  with  vanilla  or  lemon,  and  bake  one-half  hour 
in  pan  of  hot  water.     Serve  with  wine  sauce. 

Fig    Pudding. 

2  cups  bread  crumbs,  1  of  currants,  1  of  chopped 
raisins,  1  of  figs,  1  of  suet,  3  eggs,  well-beaten,  2  cups 
milk,  1  of  brown  sugar.     Steam  four  hours. 

Pancake  with  Fruit. 

Take  4  eggs,  a  cup  of  cream  or  rich  milk,  and  flour 
enough  to  make  a  thin  batter.  Add  a  little  fine  sugar 
and  nutmeg.  Butter  the  griddle  and  turn  the  batter 
on.  Let  it  spread  as  large  as  a  common  dinner  plate. 
When  done  on  one  side,  turn  it,  as  a  pancake.  Have 
some  nice  preserves,  and  spread  over  quickly.  Roll 
the  cake  up,  place  on  a  flat  dish,  sift  on  a  little  pow- 
dered sugar  and  cinnamon,  a  little  butter,  if  you  wish, 
and  serve  hot.  Be  careful  and  not  make  the  batter  too 
thin. 


64  THE  COOKERY  BLUE  BOOK. 

Strawberry   Custard. 

1  cup  sugar,  1  quart  milk,  yolks  of  5  eggs,  white  of 
1,  and  vanilla.  Let  the  milk  boil,  then  add  eggs  and 
sugar,  and  let  cool.  Crush  and  strain  1  pint  straw- 
berries, 2  tablespoons  sugar  and  whites  of  4  eggs, 
beaten  stiff.  Place  the  custard  in  glasses,  about  half 
full,  then  fill  glasses  with  strawberry  juice  and  the 
whites   of  eggs,   beaten   together. 

Orange  Float. 

1  quart  of  water,  juice  and  pulp  of  2  lemons  and  1 
coffee  cup  of  sugar.  When  boiling  hot,  add  4  tea- 
spoons corn  starch.  Boil  fifteen  minutes,  stirring 
constantly.  When  cold,  pour  this  over  four  or  five 
oranges,  which  have  been  sliced.  Beat  the  whites  of  3 
eggs  to  a  stiff  froth,  sweeten  and  flavor,  and  place  large 
spoonfuls  over  the  top  of  the  float.^ 

Kiss   Pudding. 

1  quart  milk,  3  tablespoons  corn  starch,  yolks  of 
4  eggs,  I  cup  sugar,  a  little  salt.  Put  part  of  milk, 
salt  and  sugar  on  to  boil.  Dissolve  corn  starch  in 
remainder  of  milk,  stir  into  milk,  and  while  boiling, 
add  the  yolks.     Flavor  with  vanilla. 

Frosting. — Whites  of  4  eggs,  J  cup  sugar,  flavor 
with  lemon,  spread  on  pudding,  and  put  in  oven  to 
brown.  Save  a  little  frosting  to  moisten  top;  then  put 
grated  cocoanut  to  give  appearance  of  snow. 

Batter  Pudding. 

1  pint  of  milk,  scalded,  stir  in  1  tablespoon  corn 
starch  and  2  of  flour,  mixed  with  a  little  cold  milk, 


PUDDINGS.  65 


beat  4  eggs  (yolks  and  whites  separately),  and,  when 
the  batter  is  cold,  stir  in  first  yolks,  then  whites,  and 
bake  three  quarters  of  an  hour. 

Sauce. — 1  cup  sugar,  J  of  butter,  beaten  to  a  cream, 
put  over  tea-kettle,  and  stir  in  J  pint  whipped  cream, 
and  flavor  with  brandy. 

Suet  Pudding — No.   1. 

1  cup  chopped  suet,  1  of  raisins,  1  of  molasses,  1  of 
milk,  J  teaspoon  soda,  and  1  of  salt.  Stir  quite  thick 
with  flour,  and  boil  in  a  bag  three  hours.  Serve  with 
wine  sauce. 

Suet  Pudding— No.   2. 

1  pint  powdered  bread  crumbs,  2  pints  boiling  milk, 
poured  on  to  the  bread,  3  eggs,  1  cup  suet,  fruit  to 
taste,  1  wine-glass  of  sherry  or  brandy,  and  spice  to 
taste.     To  be  eaten  with  sauce. 

Suet  Pudding— No.   3. 

2  cups  chopped  bread,  -|-  cup  chopped  suet,  J  cup 
molasses,  1  egg,  1  cup  chopped  raisins,  1  of  milk,  with 
i  teaspoon  soda  dissolved  in  it,  h  teaspoon  cloves,  1 
teaspoon  cinnamon,  a  little  salt  and  mace.  Boil  two 
hours  in  a  pudding-boiler.  To  be  eaten  with  hot  or 
hard  sauce. 

Poor    Man's    Pudding. 

1  cup  suet,  1  of  milk,  1  of  molasses,  2  of  raisins, 
4  of  flour,  1  teaspoon  saleratus.  Steam  four  hours. 
Serve  with  rich  sauce. 


66  THE  COOKERY  BLUE  BOOK. 

Poor  Man's  Rice  Pudding. 

1  quart  of  milk,  1  tablespoon  rice,  1  of  sugar,  J  salt- 
spoon  of  salt.    Bake  slowly,  stirring  once  or  twice. 

Indian    Pudding. 

1  pint  milk,  boiled,  and  stir  in  while  boiling  2 
tablespoons  meal,  wdth  a  little  salt  and  a  piece  of 
butter.  Butter  dish  and  bake.  Before  baking,  add  1 
cup  cold  milk. 

Cracker  Pudding. 

3  Boston  crackers,  rolled  fine,  3  eggs,  3  tablespoons 
sugar.  Salt  and  spice  to  taste.  Pour  1  quart  of  boiling 
milk  on  to  the  crackers.  Add  the  sugar,  eggs  and 
spice.  Pour  into  a  buttered  dish.  Bake  one-half 
hour,  and  serve  with  either  hard  or  liquid  sauce. 

Lemon  Bread  Pudding. 

1  quart  milk,  2  coffee  cups  bread  crumbs,  1  of 
white  sugar,  J  cup  butter,  4  eggs,  the  juice  and  J 
the  grated  rind  of  1  lemon.  Soak  the  bread  in  the 
milk,  then  add  the  beaten  yolks  with  the  butter 
and  sugar,  rubbed  to  a  cream;  also  the  lemon.  Bake 
in  a  buttered  dish  until  firm  and  slightly  browned. 
Beat  the  whites  to  a  stiff  froth,  with  3  tablespoons  of 
powdered  sugar,  and  flavor  with  lemon.  Spread  over 
the  pudding  when  baked,  and  brown  slightly;  then 
sift  sugar  over  it.  Eat  cold.  Orange  pudding  may  be 
made  in  the  same  way. 

Delmonico  Pudding. 

1  quart  milk,  piece  of  butter  size  of  a  walnut,  3 
tablespoons  corn   starch   dissolved   in   a  little  milk, 


PUDDINGS.  67 


yolks  of  4  eggs,  6  tablespoons  white  sugar.  Boil  all 
together.  When  done,  place  in  a  dish,  and  set  in  the 
oven  while  beating  the  whites  of  eggs,  to  which  add  3 
tablespoons  powdered  sugar.  Flavor  with  vanilla. 
Spread  the  beaten  whites  of  eggs  over  the  pudding, 
and  return  to  oven,  to  slightly  brown. 

English  Plum  Pudding — ^No.   1. 

J  pound  of  seeded  raisins,  same  of  currants, 
well  washed  and  dried,  grated  rind  and  juice  of 
2  oranges,  |  a  nutmeg  grated,  1  tablespoon  each 
of  cinnamon,  cloves  and  allspice,  J  a  teaspoon  of 
salt,  J  a  pound  of  sugar,  J  pound  of  citron,  J 
pound  of  suet,  J  pound  of  bread  crumbs,  J  pound  of 
flour,  1  teaspoon  of  baking  powder  and  6  well-beaten 
eggs.  Chop  the  suet  very  fine,  after  removing  the 
skin,  and  put  it,  together  with  the  flour  and  bread 
crumbs,  into  a  large  bowl ;  then  add  the  spices,  oranges 
and  sugar.  Mix  thoroughly.  Beat  the  eggs  until 
very  light,  and  add  to  the  contents  in  the  bowl  and 
mix  well  together.  Stir  in  1  pint  of  old  English  ale. 
Flour  the  raisins  and  currants  and  add  to  the  com- 
pound. Butter  a  tin  pudding-mold,  put  in  the  pud- 
ding, taking  care  to  well  secure  the  cover.  Have  ready 
a  kettle  of  boiling  water.  Place  the  mold  in  it,  and 
keep  boiling  constantly  five  hours. 

Sauce  for  the  pudding. — Beat  the  yolks  of  2  eggs, 
with  1  cup  of  sugar  and  J  cup  butter.  Have  ready  1 
pint  of  boiling  cream,  a  dessert-spoon  of  corn  starch, 
blended  with  a  little  cold  milk.  Add  gradually  to  the 
beaten  batter  and  eggs.  Put  all  on  the  fire,  and  stir 
constantly  until  it  boils.     Add  a  wine-glass  of  sherry 


68  THE  COOKERY  BLUE  BOOK. 

and  1  of  brandy.  Serve  hot  with  the  pudding.  A 
hard  sauce  used  in  connection  with  the  hot  one  is  a 
great  improvement. 

English  Plum  Pudding— No.  2. 

1  small  loaf  of  bread,  crumbed,  J  pound  of  raisins,  the 
same  of  currants,  J  pound  of  citron,  1  of  beef  suet, 
chopped  fine,  a  little  salt,  |  pound  sugar  and  a  little  nut- 
meg. Mix  and  let  stand  over  night.  Beat  12  eggs, 
very  light,  and  stir  them  in  the  mixture.  Take 
enough  milk  to  slightly  moisten  the  whole.  Add  a 
little  salt  and  nutmeg  and  f  glass  of  brandy.  Boil 
five  hours.  Set  on  fire  with  brandy  to  serve,  and  have 
a  rich  sauce. 

Plain  Plum  Pudding. 

6  butter  crackers,  rolled,  6  eggs,  3  pints  of  milk,  1 
cup  sugar,  J  cup  butter,  1  teaspoon  mixed  spice,  1 
pound  raisins.  Bake  in  a  deep  pudding-dish,  in  a 
moderate  oven,  three  or  four  hours,  stirring  several 
times  the  first  hour,  to  keep  the  raisins  from  settling. 
Serve  with  hard  sauce. 

Snow  Pudding. 

1  box  gelatine,  soaked  in  J  tea-cup  of  cold  water, 
then  add  1  quart  boiling  water.  Stir  till  it  is  all 
dissolved.  Add  4  cups  white  sugar  and  the  juice 
of  4  lemons.  Strain  and  set  away  till  cold;  then 
add  the  beaten  whites,  beating  the  whole  thing 
half  an  hour,  or  until  it  is  very  white.  Place  on  ice. 
Use  the  4  yolks  and  1  pint  milk,  and  make  a  custard 
to  eat  with  it. 


PUDDINGS.  69 


Tapioca  Cream. 

Soak  4  tablespoons  of  tapioca  over  night  in  water 
enough  to  cover  it,  scald  1  quart  milk,  beat  the 
yolks  of  3  eggs,  add  1  cup  sugar,  and  stir  this  in 
with  the  tapioca,  and  the  whole  mixture  thus  formed 
into  the  milk.  Let  it  cook  about  twenty  minutes.  Re- 
move from  fire,  and  stir  in  the  whites  of  the  eggs, 
having  beaten  them  to  a  stiff  froth.  Add  flavoring, 
and  serve  cold.  This  pudding  should  be  cooked  in  a 
vessel  set  in  hot  water. 

Baked  Apple  Dumpling. 

J  pound  flour,  J  pound  lard,  1  teaspoon  salt,  1 
of  yeast  powder,  enough  cold  water  to  make  a 
stiff  dough.  Roll'  out  pastry.  Cut  with  biscuit-cutter 
twice  as  many  pieces  as  you  have  apples.  Peel 
and  core  the  apples.  Put  one  round  of  pastry  on  one 
end  of  the  apple.  Fill  the  core-hole  with  sugar,  cinna- 
mon and  a  piece  of  butter.  Put  another  round  of  pastry 
on  so  that  the  edges  meet.  Bake  slowly  three-quarters 
of  an  hour.     This  will  make  nine  or  ten  dumplings. 

Apple  Pudding. 

Boil  6  tart  apples,  after  paring  them  as  for  sauce, 
remove  from  fire,  sweeten  a  little.  Add  a  lump  of 
butter,  1  cup  cracker  crumbs,  stirred  in  1  cup  milk, 
yolks  of  4  eggs,  keeping  whites  for  frosting,  with  J 
cup  sugar.     Serve  with  hard  sauce. 

Apple  Souffle. 

1  pint  steamed  apples,  1  tablespoon  melted  butter, 
half  a  cup  of  sugar,  whites  of  6  eggs,  yolks  of  3,  and 


70  THPJ  COOKERY  BLUE  BOOK. 

a  slight  grating  of  nutmeg.  Stir  into  the  hot  apple 
the  butter,  sugar  and  nutmeg  and  yolks  of  eggs,  well- 
heated.  When  this  is  cold,  add  the  well-beaten  whites 
to  the  mixture.  Butter  a  8-pint  dish  and  turn  the 
souffle  into  it.  Bake  thirty  minutes  in  a  hot  oven. 
Serve  immediately,  with  any  kind  of  sauce. 

Apple  Pan-dowdy. 

Pare,  core  and  slice  5  apples,  and  put  in  a  pudding- 
dish,  with  a  little  water,  and  1  cup  sugar.  Cover  with 
pastry,  and  bake  slowly,  breaking  the  cover  into  the 
apples  at  last. 

Apple  Sago  Pudding. 

Pare  and  core  the  apples,  put  sugar  and  cinnamon 
in  the  holes.  Take  as  many  tablespoons  of  sago  as  you 
have  apples.  Mix  it  with  a  little  cold  water  and  turn 
in  as  much  boiling  water  as  will  fill  the  dish.  Stir 
till  it  thickens,  then  cover  up  for  two  hours,  and  let  it 
thoroughly  swell,  then  pour  it  over  the  apples,  and 
bake  about  three  hours.    Sugar  and  cream  for  sauce. 

Sponge  Pudding. 

Scald  1  pint  of  milk,  boiling  hot,  add  J  cup 
butter;  when  melted,  add  a  smooth  thickening 
made  of  1  cup  of  flour,  mixed  with  cold  milk.  Stir 
until  thick  and  smooth,  being  careful  not  to  let  it  be- 
come lumpy.  Remove  from  fire,  and  when  cold,  add 
the  yolks  of  8  eggs,  beaten  very  lightly ;  lastly,  the 
whites  of  the  eggs,  beaten  to  a  stiff  foam.  Bake  in  a 
dish  standing  in  hot  water. 

Sauce. — The  yolks  of  2  eggs,  beaten  in  1  cup  of  pul- 
verized sugar  to  a  cream.     Add  the  whites,  and  turn 


PUDDINGS.  71 


over  the  whole  4  tablespoons  of  boiling  cream  or  milk^ 
and  flour.     Add  wine,  if  you  wish. 

Boston  Thanksgiving  Pudding. 

2  quarts  of  milk,  5  soda  crackers,  rolled  fine,  5  eggs, 
1  small  cup  of  butter,  1  pint  of  stoned  raisins,  2  nut- 
megs, 1  large  spoonful  each  of  ground  cloves  and  cin- 
namon. Sweeten  to  taste.  Bake  slowly  six  hours  the 
day  before  using.  Do  not  put  the  raisins  in  until  it 
commences  to  thicken,  and  stir  occasionall}^  the  first 
two  hours  after  the  raisins  are  in.  Before  serving  the 
next  day,  set  the  tin  in  boiling  hot  water  long  enough 
before  dinner  to  have  it  hot.     Cold  sauce. 

Blackberry  Pudding. 

Take  baker's  bread  and  cut  away  the  crusts,  butter, 
and  slice  rather  thick,  lay  1  layer  of  bread  and  then 
cover  with  blackberries  and  some  of  the  juice  (which 
has  been  stewed  with  a  little  sugar),  then  more  bread 
and  more  berries.  Over  the  top  throw  a  glass  of 
wine.     Serve  with  hard  sauce. 

Rennet  Pudding. 

Buy  a  rennet  from  the  butcher  (it  is  the  stomach  of 
a  very  young  calf).  Wash  it  thoroughly,  and  cut  it 
in  small  pieces.  Put  it  in  a  quart  jar,  and  fill  with 
sherry  wine.  When  wanted  to  use,  heat  a  quart  of 
milk  to  blood-heat,  and  put  it  in  the  dish  in  which  it 
is  to  remain.  Stir  in  1  tablespoon  of  the  wine  water, 
grate  a  little  nutmeg  over  the  top,  and  put  in  a  cold 
place.  Very  good  for  invalids,  and  makes  a  nice 
dessert,  with  fresh  berries. 


72  THE  COOKERY  BLUE  BOOK. 

Chocolate    Pudding. 

1  pint  milk,  3  sticks  grated  chocolate,  boil  until 
thick,  then  set  away  to  cool,  5  eggs,  whites  and  yolks 
beaten  separately,  3  tablespoons  sugar,  beat  sugar  light 
with  the  yolks,  and  to  this  add  1  cup  cracker  flour,  1 
teaspoon  vanilla,  and  the  whites,  last.  Put  all  this  in 
the  chocolate,  and  let  boil  one  and  a  half  hours  in  a 
well-buttered  form.     Serve  with  whipped  cream. 

Apricot  or  Peach  Pudding. 

Butter  a  pan  thoroughly  and  dust  well  with  cracker 
flour,  and  put  a  row  of  apricots  or  peaches  on  the 
bottom  of  the  pan.  Take  4  eggs,  beaten  together  with  a 
cup  of  powdered  sugar.  Beat  in  a  pan  of  boiling  water 
twenty  minutes.  Then  add  1  cup  of  flour,  1  lime  or 
some  lemon  juice,  and  1  teaspoon  vanilla  and  a  pinch 
of  salt.  Put  this  mixture  over  the  apricots  or  peaches, 
and  bake  three  quarters  of  an  hour. 


ICE   CREAM.  73 


ICE    CREAM. 


Ice  Cream. 

2  quarts  cream,  1  pound  sugar ;  flavor  with  vanilla. 
L«t  stand  in  freezer  five  minutes  to  become  thor- 
oughly cold.  To  make  it  extra  light,  beat  the  whites 
of  2  eggs  to  a  stiff  froth,  and  add  just  before  the 
cream  is  frozen.  This  should  freeze  in  twenty  minutes, 
and  will  make  one  gallon  of  cream. 

Banana  Ice. 

6  bananas,  3  peaches,  3  lemons,  1  quart  sugar,  1 
quart  boiling  water.  Pour  hot  water  over  the  sugar 
and  lemon  juice,  and  stir  until  it  is  dissolved.  When 
cool  add  peaches  and  bananas  sliced  thin,  and  let  stand 
two  hours ;  then  strain  through  fine  sieve,  so  nothing 
is  left  but  liquid.    Then  freeze. 

Lalla  Rookh. 

Cut  in  small  pieces  stale  sponge  cake  or  lady 
fingers,  a  few  macaroons,  some  French  cherries  and 
apricots  (glace),  and  mix  all  together.  Make  a  custard 
of  1  quart  milk  and  6  eggs,  and  when  cooked, 
reserve  1  cupful  for  a  sauce,  and  add  to  the  remainder 
i  ounce  of  gelatine.  Put  the  mixture  of  cake  and  fruit 
in  an  ice  cream  mold  and  strain  the  custard  over 
it,  and  place  it  in  the  freezer,  as  you  would  ice  cream. 

Sauce. — Add  to  the  cup  of  custard  reserved  J  pint 
of  whipped  cream,  and  vanilla  to  taste. 


PRESERVES   AND  JAMS.  75 


PRESERVES    AND   JAMS. 


Orange  Marmalade — No.  1. 

To  1  dozen  oranges  use  4  lemons.  Peel  four 
oranges  and  boil  the  peel  until  you  can  run 
a  wisp  through  it.  Peel  the  others  and  divide 
all  into  sections;  remove  the  seeds  and  stringy 
parts,  and  cut  into  small  pieces.  Grate  the  yellow 
rind  of  2  of  the  lemons  and  squeeze  the  juice  of  all, 
which  add  to  the  orange  pulp.  When  the  orange  peel 
is  tender,  remove  the  white  part  with  a  sharp  knife, 
and  shred  the  yellow  part  very  fine  with  scissors.  Add 
this  to  the  mixture  and  weigh,  and  allow  an  equal 
weight  of  sugar.  Boil  the  pulp  ten  minutes,  then  add 
the  sugar  and  boil  thirty  minutes  (a  steady  boil),  stir- 
ring constantly,  as  it  burns  very  easily. 

Orange  Marmalade — No.   2. 

4  lemons,  1  dozen  oranges,  2  pounds  sugar,  1  quart 
water.  Soak  oranges  and  lemons  in  water  over  night, 
previously  slicing  them  in  very  thin,  small  pieces. 
Cook  till  soft.  After  partially  boiled  away,  put  in 
the  sugar.  This  quantity  makes  twelve  or  fourteen 
glasses. 

Fig  Jam — No.  1. 

2  pounds  figs,  2  oranges  and  2  lemons  to  each  2 
pounds  of  fruit.  Use  the  juice  of  the  oranges  and 
lemons ;  also  the  finest  of  the  pulp  and  the  rind  of 


76  THE  COOKERY  BLUE  BOOK. 

1  orange,  shredded,  as  for  marmalade.  Boil  the  figs, 
juice  and  rind  for  half  an  hour,  then  add  1  pound  sugar 
to  each  2  pounds  of  figs,  and  boil  another  half  hour. 
Cover  when  hot. 

Fig    Jam— No.   2. 

6  pounds  figs,  3  of  sugar,  2  lemons,  sliced,  -J  cup 
sliced  green  ginger  root.     Boil  three  hours. 

Apricot  Jam. 

Pour  boiling  water  on  fruit;  peel  and  throw  into 
cold  water.  Chop  the  blanched  nuts  of  the  stones 
and  add  to  the  fruit  (2  nuts  to  each  pound).  Cook 
half  an  hour ;  add  |  pound  sugar  to  1  of  fruit,  and 
cook  fifteen  minutes.  Put  in  bowls  or  glasses,  and  seal 
air  tight. 

Isabella  Grape  Jam. 

Boil  grapes  until  tender,  then  put  through  a  sieve- 
Add  I  pound  sugar  to  each  pound  of  fruit.  Then  boil 
as  for  jelly. 

Currant  Jelly. 

1  pound  sugar  to  1  pint  juice.  Heat  sugar  in  oven 
while  the  juice  comes  to  a  boil ;  add  sugar,  and  boil 
four  or  five  minutes. 

Pineapple  Preserve. 

Pare  and  grate  pineapples,  |  pound  sugar  to  1 
pound  fruit.  Put  fruit  and  sugar  on  together,  and 
when  it  comes  to  a  boil  let  it  cook  twenty  minutes. 


PRESERVES   AND   JAMS.  77 

Preserved  Grapes. 

Eight  pounds  will  make  one  dozen  and  a  half 
tumblers.  To  the  grapes  put  an  equal  weight  of 
sugar;  then  squeeze  the  pulp  from  the  skin.  Cook  the 
pulp  a  few  minutes  and  rub  through  a  wine  sieve  to 
separate  the  seeds.  Cook  skins  in  the  same  water 
until  soft  (if  you  have  no  water  left  in  the  kettle,  add 
some);  skim  them  out  and  put  in  sugar.  When  it 
begins  to  cook  put  in  pulp  and  skins,  and  cook  slowly 
until  they  jelly.  It  should  form  a  moderately  stiff  jelly. 

Brandy  Peaches. 

If  possible  procure  "  Morris  White  "  peaches.  Peel 
very  carefully  and  throw  into  cold  water  to  keep  them 
white.  To  6  pounds  of  fruit  allow  the  same  weight 
of  sugar ;  make  a  syrup  of  2  pounds  of  the  sugar  and 
cook  peaches  very  slowly  until  tender.  Lay  them  on 
a  platter  to  cool.  Then  add  the  remainder  of  the 
sugar  and  make  a  rich  syrup ;  remove  from  fire  and 
let  it  cool  a  little.  Place  the  peaches  in  jars.  To 
every  2  cups  of  syrup  add  1  of  perfectly  white  brandy, 
and  pour  over  the  peaches. 


PICKLES.  79 


PICKLES. 


Cucumber  Catsup. 

3  medium-sized  cucumbers  grated,  but  not  peeled,  1 
large  onion  grated,  1  tablespoon  salt,  3  teaspoons 
white  pepper,  1  tablespoon  grated  horse  radish,  1  pint 
vinegar.     Bottle  for  use. 

Tomato  Catsup— No.  1. 

1  gallon  tomatoes  strained  through  a  sieve,  3  table- 
spoons salt,  3  of  ground  mustard,  1  of  allspice,  1  of 
cloves,  1  of  red  pepper.  Simmer  slowly  three  or  four 
hours.  Let  cool,  then  add  1  pint  of  vinegar  and  1 
bottle  brandy.     Bottle  and  seal  tight. 

Tomato  Catsup— No.  2. 

2  quarts  skinned  tomatoes,  2  tablespoons  salt,  2  of 
black  pepper,  1  of  allspice,  4  pods  red  pepper  or  a 
little  cayenne,  2  tablespoons  mustard.  Mix  and  rub 
these  thoroughly  together,  and  stew  them  slowly  in  1 
pint  of  vinegar  three  hours.  Then  strain  the  liquor 
through  a  sieve  and  simmer  it  down  to  one  quart  of 
catsup.     Bottle  and  cork  tight. 

Cucumber  Pickles. 

Soak  the  cucumbers  in  strong  brine  over  night;  in 
the  morning  scald  a  few  at  a  time  in  a  little  vinegar, 
covering  tight  and  stirring  often.     As  they  are  done, 


80  THE  COOKERY  BLUE  BOOK. 

put  in  bottles,  with  one  or  two  peppers  in  each  one, 
and  pour  oyer  the  following  scalding  vinegar  and 
seal :  To  3  quarts  of  vinegar  add  4  cups  of  sugar,  1 
handful  of  white  mustard  seed,  1  of  stick  cinnamon, 
half  the  quantity  of  whole  cloves,  and  a  small  piece  of 
alum. 

Sweet  Pickled  Figs. 

To  7  pounds  of  ripe  figs  make  a  syrup  of  3 
pounds  sugar,  1  quart  vinegar,  a  small  handful  of 
whole  cloves,  and  boil  five  minutes.  Remove  and 
set  away  to  cool.  The  second  day  the  syrup  must  be 
drained  off  and  poured  over  figs  boiling  hot;  let  them 
stand  two  days  more,  drain  off  syrup  and  heat  again. 
Just  before  it  boils  put  figs  in  and  let  all  boil  up  to- 
gether. Put  in  air-tight  jars.  Sugar  for  sweet  pickles 
should  always  be  rich  brown  sugar. 

Sweet  Pickled  Peaches. 

7  pounds  peaches,  3  pounds  brown  sugar,  1  quart 
vinegar,  1  ounce  cinnamon;  3  cloves  in  each  peach. 
Make  the  syrup  and  cook  peaches  till  tender;  boil 
down  syrup  and  pour  over  the  peaches. 

Sweet  Tomato  Pickle. 

To  8  pounds  of  tomatoes,  when  skinned  and  cut 
in  pieces,  add  4  pounds  sugar.  Boil  slowly  until 
thick,  then  add  a  scant  quart  of  vinegar,  1  teaspoon 
each  of  ground  mace,  cloves  and  cinnamon,  and  boil 
slowly  again  until  thick. 


PICKLES.  81 

- 

Watermelon  Pickle  (Sweet). 

Pare  the  melon,  cutting  away  all  of  red  portion ;  cut 
in  fancy  shapes.  Salt  in  weak  salt  and  water  over 
night.  In  the  morning  rinse  in  cold  water;  add  lump 
of  alum  as  big  as  a  small  egg  to  1  gallon  cold  water. 
Put  the  melon  in  the  cold  water  and  after  it  comes  to  a 
boil,  boil  ten  minutes.  To  7  pounds  melon,  1  quart 
cider  vinegar,  2  ounces  cassia  buds  or  stick  cinnamon, 
1  ounce  cloves,  3  pounds  granulated  sugar.  Let  this 
boil,  then  add  fruit,  cook  until  clear  and  you  think  it 
is  done;  seal  up  in  jars  and  keep  at  least  two  weeks 
before  using. 

Oil  Pickles. 

100  small  cucumbers,  3  pints  small  white  onions. 
Slice  all  together  and  put  layers  of  cucumbers  and 
onions,  with  salt  between.  Let  stand  two  hours,  and 
drain  off  the  brine;  then  add  J  cup  each  of  white 
mustard  seed,  white  pepper  and  celery  seed,  2  cups 
olive  oil,  and  alum  size  of  a  walnut,  dissolved  in  vine- 
gar.    Cool  with  vinegar  and  put  in  jars. 

Vermont  Pickles  (Cucumbers). 

The  first  day  make  a  brine  strong  enough  to  bear 
an  egg,  and  pour  boiling  hot  on  the  pickles;  cover 
and  let  them  stand  twenty-four  hours.  The  second 
day  drain  from  the  brine  and  make  alum  water 
boiling  hot  to  cover  them  well,  allowing  a  piece  of 
alum  the  size  of  an  egg  to  every  hundred  pickles. 
Cover  tightly  again  for  twenty-four  hours.  The 
third  day  drain  from  the  alum  water  and  cover 
with  boiling  hot  vinegar,  in  which  let  them  stand 


82  THE  COOKERY  BLUE  BOOK. 

for  one  week.  Then  heat  your  vinegar  boiling  hot 
again,  and  add  the  following  spices,  etc.,  to  every 
hundred :  1  tablespoonful  cloves,  1  of  coriander 
seed,  1  of  ginger  root,  2  of  cinnamon,  2  of  celery 
seed,  2  of  mustard  seed,  2  of  whole  pepper  seed,  1 
cup  sugar,  1  of  horse  radish  root,  sliced  fine.  Put  a 
layer  of  oak  leaves  in  the  bottom  of  your  firkin,  or 
jar,  then  a  layer  of  pickles  and  spices,  then  leaves 
again,  and  so  on  until  full,  covering  the  top  with  the 
leaves,  and  pouring  the  boiling  vinegar  over  all.  They 
will  be  ready  to  use  in  two  weeks,  and  will  keep  two 
years.  The  oak  leaves  are  very  essential  for  their 
astringent  qualities. 

Tomato  Soy. 

Cut  green  tomatoes  in  slices,  and  to  every  16 
pounds  add  4  quarts  vinegar,  5  pounds  sugar,  J  pound 
white  mustard  seed,  a  teacup  of  flour  of  mustard, 
mixed  with  a  little  vinegar,  1|  pound  onions,  cut 
very  fine,  |  ounce  of  mace,  2  of  cinnamon,  1  of  all- 
spice, J  ounce  of  cloves,  5  of  salt,  i  pound  of  black 
pepper,  J  pound  of  celery  seed.  Grind  up  all  the 
spices  except  the  celery  and  white  mustard.  Put  all  in 
a  kettle  and  boil  for  one  hour  and  a  half. 

Peach  Chutney. 

6  pounds  peaches,  2  of  sugar,  1  of  raisins,  |  of  salt, 
J  of  green  ginger,  J  of  mustard  seed,  i  of  red  chilies, 
2  quarts  vinegar.  Pare  and  slice  peaches ;  stew  until 
soft  in  1  quart  vinegar.  Boil  sugar  and  the  other 
quart  of  vinegar  into  a  syrup ;  add  the  seedless  raisins 
chopped    fine;    mustard    seed     washed,    dried    and 


PICKLES.  83 


crushed;  when  dry,  chopped  chilies  without  the 
seeds,  chopped  ginger,  salt  and  a  little  garlic.  Boil 
all  together  twenty  minutes.     A  very  fine  sauce. 

Cucumber  Sauce. 

Wash  3  medium-sized  cucumbers ;  grate  peel  and 
all  and  pour  off  some  of  the  extra  liquid.  Add  1 
tablespoon  each  of  white  pepper,  salt  and  horse 
radish ;  lastly  add  J  pint  of  vinegar.  This  is  ver}' 
nice,  and  will  keep  any  length  of  time. 


gentlemen's  corner.  85 


GENTLEMEN'S    CORNER 


Champagne  Punch. 

To  the  juice  of  20  lemons  add  1  pound  powdered 
sugar.  To  every  quart  of  this  solution  add  1  quart 
rum,  1  of  brandy,  1  of  champagne.  Dilute  with  ice  to 
suit  the  taste.    This  is  extra  fine. 


A  Delicious  Punch. 

1  bottle  XXX  brandy,  1  bottle  port  wine,  1  bottle 
Jamaica  rum,  1  bottle  tea  (oolong  the  best),  juice  of  8 
lemons,  rinds  of  2,  J  bottle  cura9ao,  3  cups  fine  sugar^ 
put  lemons,  rinds,  sugar  and  tea  together,  and  strain ; 
add  to  the  liquor;  bottle.  The  above  is  called  the 
stock.  To  each  bottle  of  the  stock  add  3  bottles  of  soda 
and  about  5  pounds  of  ice.  Imported  liquors  should 
be  used.      This  is  enough  for  twenty  people. 

Fort  McDowell  Egg  Nog. 

1  egg  and  about  |  pint  of  milk  to  each  person.  A 
teacup  of  sugar  to  every  quart  of  milk,  and  J  pint  of 
best  brandy.  Beat  the  yolk,  add  the  sugar,  and  beat 
till  it  is  a  froth  like  cake ;  then  add  the  brandy,  then 
the  beaten  whites,  then  the  milk.  Whipped  cream  in 
place  of  the  milk  is  very  nice,  or  half  in  half.  The 
whites  of  the  eggs  should  be  well  beaten. 


86  THE  COOKERY  BLUE  BOOK. 

Loyal  Legion  Punch. 

3  gallons  whiskey,  1  pint  Santa  Croix  rum,  1  pint 
cordial,  100  limes,  1  dozen  oranges,  sliced,  1  dozen 
lemons,  sliced,  3  cans  pine  apples,  10  pounds  sugar, 
3  bottles  champagne  (added  when  served). 

The  above  is  for  100  persons.  Smaller  quantities  in 
same  proportion. 

State  of  Schuylkill  Punch. 

{A  Punch  of  Colonial  Days.) 

1  quart  of  lemon  or  lime  juice,  1  quart  of  brandy,  2 
quarts  of  Jamaica  rum,  9  quarts  of  water  and  ice,  \ 
pint  of  peach  brandy,  3 J  pounds  of  sugar.  Dissolve  the 
sugar  in  a  little  water,  add  the  lemon  juice,  then  the 
liquor  and  also  2  quarts  of  water  and  a  large  piece  of 
ice.     Let  this  brew  two  hours  or  more. 

This  will  make  about  13  to  15  quarts.  Smaller 
quantities  in  same  proportion. 


CANDIES   AND   NUTS.  87 


CANDIES  AND    NUTS. 


Almond  Creams,  Walnut  Creams,  Chocolate  Creams. 

To  the  white  of  1  egg  add  an  equal  quantity  of  cold 
water,  stir  in  1  pound  confectioner's  sugar,  flavor  with 
vanilla,  and  stir  with  the  hand  until  fine,  then  mold 
into  small  balls,  and  drop  into  melted  chocolate.  For 
walnut  creams,  make  cream  as  above,  and  mold  into 
larger  balls,  placing  J  an  English  walnut  on  either  side. 
Also,  for  almond  creams,  the  same  cream  as  above,  and 
cover  the  blanched  almonds  with  it,  forming  them  into 
balls  and  rolling  them  in  granulated  sugar. 

Chocolate  Creams. 

1  cup  water  to  3  of  white  sugar,  boil  till  it  thickens 
when  dropped  in  cold  water,  put  Baker's  unsweet- 
ened chocolate  in  a  bowl  without  water,  and  place  it 
in  a  pan  of  water  upon  the  stove.  When  the  sugar  is 
ready  for  removal,  turn  it  upon  a  marble  slab,  stir  till 
it  becomes  thick,  then  knead  till  stiff  enough  to  form 
into  balls.  Place  on  a  plate  till  cold.  Drop  the  balls 
in  the  chocolate,  and  remove  with  a  fork  to  a  sheet  of 
buttered  paper. 

Chocolate  Caramels. 

1  cup  molasses,  2  of  sugar,  1  of  milk,  J  pound  choco- 
late.    Boil  twenty  minutes. 


88  THE  COOKEKY  BLUE  BOOK. 


Huyler's  Caramels. 

J  package  of  Baker's  unsweetened  chocolate,  2 
pounds  brown  sugar,  1  cup  milk,  1  tablespoon  but- 
ter, 1  of  molasses.  Boil  till  brittle.  Pour  in  pans 
and  cut  in  squares. 

Molasses  Candy. 

2}  cups  molasses,  1  of  sugar,  1  tablespoon  vinegar, 
a  piece  of  butter  the  size  of  a  walnut.  Boil  twenty 
minutes  briskly  and  constantly,  stirring  it  all  the 
time.     Pull  until  white. 

Cocoanut  Candy. 

J  pound  sugar,  2  tablespoons  water,  boil,  |  pound 
grated  cocoanut.  Stir  till  boiled  to  a  flake.  Put  in 
buttered  tins,  and  cut  in  squares,  when  cold. 

Cream  Candy. 

1  pint  granulated  sugar,  |  pint  water,  1  tablespoon 
vinegar.  Boil  as  molasses  candy,  but  do  not  stir. 
Work  in  vanilla  as  you  pull  it. 

Nut  Candy. 

2  cups  sugar,  J  cup  milk.  Boil  ten  minutes,  then 
beat  till  white,  adding  nuts  and  vanilla.  Spread  on 
tins  to  cool.     Cut  in  squares. 

Peppermints. 

3  cups  sugar,  |  cup  butter.  Boil  together  seven  or 
eight  minutes.     Remove  from  the  fire,  and  stir  in  J 


CANDIES   AND   NUTS.  89 

teaspoon  cream  tartar,  J  drachm  of  oil  of  peppermint. 
Beat  until  cool  enough  to  drop  on  buttered  plates,  the 
size  of  a  dollar. 

Vinegar  Candy. 

2J  cups  sugar,  IJ  of  water,  J  of  vinegar.  Do  not 
stir.     Cool  quickly  and  pull. 

Butter  Scotch. 

1  cup  molasses,  1  of  brown  sugar,  J  of  butter.  When 
nearly  done,  add  a  little  grated  nutmeg,  and  if  wished 
to  be  pulled,  a  pinch  of  soda. 

Com  Candy. 

Pop  the  corn,  pick  out  all  that  is  good,  and  pound 
it  a  little,  just  enough  to  crack  it.  Boil  about  2  tea- 
cups of  molasses  and  a  little  sugar,  with  a  piece  of 
butter,  size  of  a  walnut.  Then  (when  the  mixture  is 
boiled  about  as  much  as  for  candy),  stir  in  the  corn, 
and  pour  into  buttered  tins. 

Orange  Drops. 

Grate  the  rind  of  1  orange  and  squeeze  the  juice> 
taking  care  to  reject  the  seeds.  Add  to  this  a  pinch  of 
tartaric  acid,  then  stir  in  confectioner's  sugar  till  it  is 
stiff  enough  to  form  in  balls  the  size  of  a  small  marble. 

Honey  Candy. 

3  cups  sugar,  1  of  water,  3  tablespoons  honey.  Boil 
till  fit  for  pulling. 


90  THE  COOKERY  BLUE  BOOK. 


Taffy— No.  1. 

J  pound  chocolate,  cut  fine,  2  cups  sugar,  2  of 
molasses,  J  cup  milk,  piece  of  butter  the  size  of  an 
egg,  flavoring.  Boil  twenty  minutes.  Cool  and  mark 
off  in  squares  just  before  it  is  cold. 

Taffy— No.  2. 

6  cups  white  sugar,  1  of  vinegar,  1  of  water.  Boil 
one-half  hour  without  stirring.  When  done,  stir  in  1 
tablespoon  butter  and  1  teaspoon  soda,  dissolved  in 
hot  water.     Season  with  vanilla,  and  pull. 

Everton  Taffy. 

1 J  pounds  brown  sugar,  3  ounces  butter,  IJ  tea-cups 
cold  water.  Boil  all  together,  with  the  rind  of  1  lemon, 
adding  juice,  when  done. 

Salted  Almonds. 

First  shell,  then  pour  boiling  water  over  them,  re- 
move skins,  put  in  baking-pan  with  small  pieces  of 
butter,  stir  frequently  with  spoon,  just  before  brown, 
sprinkle  with  salt,  and  when  brown  remove  from  oven- 

Salted  Almonds,  with  Oil. 

First  blanch  the  almonds,  then  throw  them,  a  few 
at  a  time,  into  a  sauce-pan  of  boiling  sweet-oil;  as  soon 
as  brown  enough,  take  them  out  and  put  them  on 
brown,  paper  to  absorb  the  surplus  oil;  sprinkle  with 
salt. 


THE   COOKERY    BLUE   BOOK. 


91 


INDEX 


Bread— 

PAGE 

Apple  Biscuit,    .    . 

.    41 

Breakfast  Gems,     . 

.    39 

Brown  Bread — No.  1, 

.    37 

No.  2, 

.    37 

No.  3, 

.    37 

Buns, 

.    40 

Coffee  Cake,   .    .    . 

.    39 

Corn  Bread— No.  1, 

.    38 

No.  2, 

.    38 

"      (rice),  . 

.    39 

Com  Meal  Muffins, 

.    39      C^ 

English  Muffins,    . 

.    38 

French  Rolls,     .    . 

.    40 

Graham  Rolls,    .    . 

.    40 

Hominy  Cake,    .    . 

.    41 

Huckleberry  Cake, 

.    41 

Muffins — No.  1,  .    .    . 

.    37 

No.  2,.    . 

.    38 

(raised),     . 

.    38 

Parker  House  Rolls, 

.    40 

Rice  Bread,    .    .    . 

.    39 

Waffles, 

.    41 

Breakfast  Dishes— 

Bananas,    .... 

.    12 

Baked  Beans,     .    .    . 

.    13 

♦♦       Eggs,  .    .    .    . 

.    11 

"       Peppers,      . 

.    12 

PAOK 

Eggs  (au    miron),  with 

Asparagus, 12 

Fish  Balls, 13 

Omelet,  Baked— No.  1,  .  11 

*•            "         No.  2,  .  11 

"       Bread 11 

"       Corn,     ....  12 

Potatoes,  with  Cheese,  .  13 

Vermicelli, 13 

KE — 

Almond  Drop  Cake,  .    .  43 

Angel  Cake, 43 

Apple  Cake  (in  layers),  .  47 

Bread  Cake, 55 

Chocolate  Cake — No.  1 ,  .  45 

No.  2,  .  45 

No.  3,  .  46 

Loaf  Cake,      .  46 

"        Caramel  Cake,  46 

Coffee  Cake, 53 

Cold  Water  Cake,  ...  49 

Cookies,  Boston,    ...  53 

Fruit,  ....  53 

"        Molasses,     .    .  54 

**        Hearts     and 

Rounds,    .    .  54 

*•        Hermits,      .    .  53 


92 


THE    COOKERY    BLUE    BOOK. 


PAGE 

.    54 
.    53 


Cookies,  Rich,    .    . 
Scotch,     . 
Cream  Cakes— No.  1, 
No.  2, 
No.  3, 
"      Puffs,  . 
Crullers,     .    . 
Dark  Cake,     . 
Delicious  Cake, 
Doughnuts,     . 
Feather  Cake, 
Federal  Cake, 
Fruit  Cake— No 
No 
Gingerbread,  . 

"  Molasses, 

No.  1, 
No.  2, 
"  Sugar, 

Gold  Cake,  .  .  . 
Harrison  Cake,  .  . 
Ice  Cream  Cake,  . 
Jelly  (for  cake), .  . 
Lemon  Honey  (for  cake) 
Lemon  or  Orange  Jelly 

Cake, 46 

Lincoln  Cake,  ....  50 
Marble  Cake,  ....  49 
Molasses  Plum  Cake,  .  51 
One,  Two,  Three,  Four 

Cake, 51 

Plain  Spice  Cake,  ...    52 

Pound  Cake, 50 

Pound  Sponge  Cake,  .  .  50 
Pork  Cake 55 


PAGE 

Quick  Icing  (for  cake),  .  56 

Rose  Cake, 48 

Silver  Cake, 49 

Snow  Cake— No.  1,     .    .  48 

"      No.  2,     .    .  48 

Snow  Tea  Cakes,    ...  52 

Sponge  Cake— No.  1,  .    .  51 

*'        No.  2,  .    .  51 
Sponge  Cake,  Aunt  Shar- 

lie's, 50 

Sponge  Cake  to  roll,  .    .  51 

Sunshine  Cake— No.  1,  .  47 

"           "        No.  2,  .  47 

Victoria  Cake,    ....  50 

White  Cake, 48 

White  Cake  (a  delicious) ,  48 

White  Mountain  Cake,  .  49 


Candies  and  Nuts— 
Almond,    Walnut 

Chocolate  Creams, 
Butter  Scotch,    .    . 
Chocolate  Creams, 
Caramels,  Chocolate, 

"  Huyler's 
Cocoanut  Candy, 
Cream  Candy,  . 
Corn  Candy,  .  . 
Honey  Candy,  . 
Molasses  Candy, 
Nut  Candy,  .  . 
Orange  Drops,  . 
Peppermints, 
Taffy— No.  1,  .  . 
No.  2,  .    . 

"        Everton, 


88 
88 
89 
88 
90 
90 
90 


THE    COOKERY    BLUE    BOOK. 


93 


PAGE 

Vinegar  Candy,      ...  89 

Salted  Almonds,     ...  90 
Salted    Almonds    (with 

oil), 90 

Creams— 

Banana  Cream,  ....  60 
Bavarian    Cream    with 

Peaches, 61 

Champagne  Jelly,  ...  61 

Charlotte  Russe,     ...  61 

Coffee  Bavarian,     ...  60 

Coffee  Jelly, 61 

Duchess, 59 

Lemon, 60 

Pineapple, 59 

Russian, 59 

Spanish, 60 

Entrees — 

Beef  Loaf, 21 

"     Roll, 21 

Cheese  Sticks— No.  1,     .26 

No.  2,     .  26 

Chicken  Terrapin-No.  1,  19 

No.  2,  19 

No.  3,  19 

for  Lunch,   .    ,  20 

"        (pressed),     .    .  20 

Canapie  Lorenzo,   ...  22 

Crab  Creole, 22 

"     Cutlets, 22 

"     Deviled,     ....  21 

"     to  fry  soft-shelled,  21 

Meat  Salad, 25 


PAGE 

Oysters,   baked   in   the 

shell, 23 

Oysters,  Curried,   ...  24 

*'        Fancy  Roast,   .  24 

Shrimp  Stew,     ....  23 

Sweet  Breads,     ....  25 

Terrapin  Stew,  ....  23 

Veal  Loaf, 25 

Welsh  Rare-bit— No.  1,  25 

No.  2,  25 

Fish— 

Brown  Fish  Chowder    .  17 

Finnan  Haddies,    ...  16 

Fish  a  la  Creme,     ...  15 

Norwegian  Fish  Dish,   .  15 

Stuffed  Smelt,     ....  16 

Ice  Cream — 

Ice  Cream, 73 

Banana, 73 

LallaRookh,      ....  73 

Meats— 

Boiled  Ham, 27 

Calves  Head  Stew,  .  .  27 
Chops  and  Tomato  Sauce,  27 
Kidney  Stew,  ....  28 
Sheeps  Tongue,  ....  28 
Spanish  Recipe  for  Cook- 
ing Tongue,  ....  28 
Chestnut    Stuffing    for 

Quail, 29 

Stuflangs  for  Turkeys,  .  29 


94 


THE    COOKERY    BLUE    BOOK, 


Pickles—  page 

Cucumber  Catsup,      .    .  79 

Sauce,  ...  83 

"          Pickles,    .    .  79 

Oil  Pickles, 81 

Peach  Chutney,      ...  82 
Sweet  Pickled  Figs,    .    .  80 
"            "        Peaches,  '80 
Tomatoes  80 
Water- 
melon, 81 
Tomato  Catsup— No.  1,  .  79 
No.  2,  .  79 

Tomato  Soy, 82 

Vermont  Pickles,  ...  81 

Pies — 

Lemon  or  Oranf?e (plain),  58 

(rich) 58 

"       Tarts,      ....  58 

IMince  Meat, 57 

Mock  Mince  Meat— No.  1,  57 

"       No.  2,  57 

Puff  Paste, 57 

Preserves  and  Jams— 

Apricot  Jam,      ....  76 

Brandy  Peaches,    ...  77 

Currant  Jelly,    ....  76 

Fig  Jam— No.  1,      ...  75 

"       No.  2,     ...  76 

Isabella  Grape  Jam,  .    .  76 
Orange  Marmalade — 

No.  1, 75 

Orange  Marmalade- 
No.  2 75 

Pineapple  Preserve,  .    .  76 

Preserved  Grapes,      .    .  77 


Puddings—  i'aob 

Apple  Dumpling  (baked),  6© 

"     Puddings,     ...  69 

"     Pan-dowdy,      .    .  70 

"     Sago, 70 

•'     Souffle 69 

Apricot  or  Peach,  ,    .    .  72 

Batter, 64 

Blackberry, 71 

Boston  Thanksgiving,  .  71 

Burlington, 63 

Chocolate, •.72 

Cracker, 66 

Delmonico, 66 

English  Plum— No.  1,    .  67 

No.  2,    .  Vj8 

Fig, 63 

Indian, «i6 

Kiss, (H 

I/emon  Bread,    ....  66 

Orange  Float,     ....  64 

Pancake  with  Fruit, .    .  63 

Plain  Plum, 68 

Poor  Man's, 65 

Poor  Man's  Rice,  ...  06 

Rennet, 71 

Snow,     .......  68 

Sponge, 70 

Strawberry  Custard, .    .  64 

Suet— No.  1, 65 

"       No.  2, 65 

"       No.  3, («> 

Tapioca  Cream, .    .    .  69 


THE   COOKERY   BLUE   BOOK. 


95 


Punches —  p^ge 

Champagne, 85 

Delicious, 85 

Fort  McDowell  Egg  Nog,  85 

Loyal  Legion,    ....  86 

State  of  Schuylkill,    .    .  86 

SAIiADS— 

Boiled  Salad  Dressing,  .  31 
Clayton's  Celebrated 

Salad  Dressing,  ...  31 

Dressing  for  Cold  Sla;^,  31 

Salad  Dressing,  ....  32 

Tomato  Salad,    ....  32 

Soups — 

Asparagus, 8 

Bean, 5 

Black  Bean, 5 

Beef, 4 

Bisque, 4 

Bouillon, 3 

Caramel,  for  Coloring,  .  9 

Celery, 6 

Cream  of  Celery,    ...  6 

Mock  Bisque,     ....  5 

Mushroom, 7 

Ox-Tail, 7 


PAGE 

Pea,  Green, 6 

Pea,  Grandmother  Saw- 

telle's, 6 

Pea,  Split, 5 

Potato, 8 

Soup  a  la  Minute,  ...  9 

Soupe  a  rOgnon,    ...  8 

Tomato,  without  stock,  4 

Milk,    ....  4 

Vegetables— 

Artichokes,  boiled,    .    .  34 

stuffed,  .    .  34 

Celery  Root, 34 

Carrots,  stewed,     ...  34 
New  England  Corn  Pud- 
ding,      34 

Potatoes  in  Cases,  ...  33 
"        Baked  Cream,  33 
"         Escalloped,      .  33 
Peppers,  stuffed— No.  1,  36 
No.  2,  m 
Tomatoes,  stuffed- 
No.  1, 35 

Tomatoes,  stuffed- 
No.  2.  35 

Squash  and  Corn,  ...  35 


tIBRARY  USE 


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(E7098l0)9412 


General  Library 

University  of  California 

Berkeley 


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